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<\/a><\/p>\nDavid’s Fresh Ginger Cake<\/strong> When I saw the picture and the recipe of this cake in David Lebovitz’s book at a bookstore, I was immediately drawn to it. I usually like anything with ginger and I also loved the intense dark color of it. So when I found out that he shares this recipe online<\/a>, I was very excited. I appreciate his generosity of doing this, especially when this cake seems very popular already.<\/p>\n I followed the recipe. There was a little overflow issue during baking (I used a cake pan that was a little smaller than suggested), but other than that, the recipe was quite easy to follow and the cake came out of the oven beautiful. I have to say, however, I wasn’t sure if I loved it when I had my first bite. This cake was very different from any other cake I had ever tried. The ginger flavor was definitely there, which I liked very much. When it was not going to be consumed as fast as I hoped, I decided to freeze it. It froze and thawed beautifully. It actually tastes better this way. It’s super moist and it’s got a nice stickiness.<\/p>\n This elegant bone china Royal Tara<\/a> tea set in the pictures is a gift from our friend, Nikki. She is back home from Ireland for the holiday and Terry and I got to see her this morning. It’s amazing that beautiful fine china such as this can transform a usual snack into an elegant tea time experience!<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30b8\u30f3\u30b8\u30e3\u30fc\u30b1\u30fc\u30ad\u3068\u30ed\u30a4\u30e4\u30eb\u30fb\u30bf\u30e9<\/strong> \u672c\u5c4b\u3067\u30b1\u30fc\u30ad\u672c\u3092\u898b\u3066\u3044\u305f\u6642\u306b\u898b\u3064\u3051\u305f\u306e\u304c\u3001\u3053\u306e\u30b8\u30f3\u30b8\u30e3\u30fc\u30b1\u30fc\u30ad\u30ec\u30b7\u30d4\u3002<\/p>\n \u898b\u305f\u77ac\u9593\u6c17\u306b\u5165\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u3053\u306e\u30ec\u30b7\u30d4\u3060\u3051\u306e\u305f\u3081\u306b\u672c\u3092\u8cb7\u3046\u6c17\u306b\u306a\u308c\u305a\u3001\u305d\u306e\u307e\u307e\u5e30\u5b85\u3002<\/p>\n \u6570\u9031\u9593\u5f8c\u3001\u5076\u7136\u306b\u540c\u3058\u30ec\u30b7\u30d4\u3092\u30a4\u30f3\u30bf\u30fc\u30cd\u30c3\u30c8\u3067\u898b\u3064\u3051\u305f\u3068\u304d\u306f\u5b09\u3057\u3073\u3063\u304f\u308a(\u30b3\u30c1\u30e9\uff1a\u82f1\u8a9e<\/a>)\u3002 \u4f5c\u3063\u3066\u3059\u3050\u306e\u6642\u306f\u3001\u7f8e\u5473\u3057\u304b\u3063\u305f\u3093\u3060\u3051\u308c\u3069\u3001\u3082\u306e\u3059\u3054\u304f\u611f\u52d5\u3001\u3068\u3044\u3046\u308f\u3051\u3067\u306f\u306a\u304f\u3063\u3066\u3002\u3002\u3002 \u5199\u771f\u306b\u5199\u3063\u3066\u3044\u308b\u30c6\u30a3\u30fc\u30bb\u30c3\u30c8\u306f\u3001\u53cb\u4eba\u3001\u30cb\u30c3\u30ad\u30fc\u304b\u3089\u306e\u30af\u30ea\u30b9\u30de\u30b9\u30d7\u30ec\u30bc\u30f3\u30c8\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" David’s Fresh Ginger Cake December 26, 2010 When I saw the picture and the recipe of this cake in David Lebovitz’s book at a bookstore, I was immediately drawn to it. I usually like anything with ginger and I also loved the intense dark color of it. So when I found out that he shares […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-16697","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16697"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16697\/revisions"}],"predecessor-version":[{"id":17043,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16697\/revisions\/17043"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDecember 26, 2010<\/em><\/p>\n
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