Fresh Ginger Cake Recipe

Name: Fresh Ginger Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American, Asian
Ingredients: 120 grams (4 ounces) fresh ginger (get it from a place with a high turnover so it isn't woody and stringy); 175 grams (3/4 cup plus 2 tablespoons) sugar (I used blond unrefined cane sugar); 200 grams (3/4 cup) mild molasses (I worried my molasses weren't mild, so I used half molasses, half unrefined cane syrup; you could also substitute half rice syrup, agave syrup, etc.); 180 ml (3/4 cup) neutral-tasting oil (David recommends peanut; I used rapeseed); 325 grams (2 1/2 cups) all-purpose flour (I used the French T65); 2 teaspoons baking spice mix (I used quatre-épices, which is a mix of cinnamon, cloves, nutmeg, and black pepper); 1/2 teaspoon fine sea salt; 2 teaspoons baking soda; 2 large eggs