You could add two teaspoons of grated fresh ginger if you want even more kick. For a new take, substitute one teaspoon Chinese five-spice powder for 1 teaspoon of the ground ginger.
The cake keeps five to seven days, wrapped, at room temperature and freezes beautifully for up to three months. If possible, serve warm with dollops of whipped cream or vanilla ice cream.
2. In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.
3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. For a drier consistency, cool 10 minutes, then turn out of pan.
4. Serve on its own, with whipped cream, or present it reheated with a scoop of vanilla ice cream.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.