Cooks looking for a decadent treat may want to consider trying the following recipe for ginger cake from Will Budiaman's "The Essential Kamado Grill Cookbook"; the slightly spicy finished product marks a departure from more traditional desserts.
Ginger Cake (Serves 8)
Ingredients:
1 cup (2 sticks) unsalted butter, cubed, plus more for the pan, at room temperature
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
4 teaspoons ground ginger
1 teaspoon kosher salt
1 2/3 cups packed light brown sugar
4 large eggs
1/2 cup whole milk
Instructions:
1. Bring the grill to 350 degrees Fahrenheit with the cooking grate and heat deflector installed. Butter the bottom and sides of a 10-inch cast iron skillet.
2. In a medium bowl, mix together the flour, baking powder, ginger, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar on medium speed for 3 minutes.
4. Reduce the speed to medium-low and add the eggs one at a time. Mix for 1 to 2 minutes or until light tan in color.
5. With the machine running, add the milk.
6. Add the flour mixture, scraping down the side of the bowl as needed, until fully incorporated. Transfer to the skillet.
7. Put the skillet on the grate. Close the lid and cook for 1 hour or until a knife inserted into the center comes out clean.
8. Put cake on a wire rack to cool completely before serving.
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