Ginger cake with yogurt sauce

Ingredients:

Apple cake

• 1 cup applesauce
• 1/2 cup low-fat sour milk
• 1 cup dark molasses
• 1/2 cup brown sugar (packed firmly)
• 2 beaten eggs category CO
• 3 cups premium flour
• 1.5 tsp baking soda
• 1 teaspoon baking powder
• 1 tbsp. ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 cup water
• 3 tbsp (45 g) butter
• Yogurt sauce (see recipe below)
• Vegetable oil-based cooking spray

Yogurt mousse

• 1.5 cups natural low-fat yogurt
• 1/4 cup powdered sugar

Preparation:

1. In a medium bowl, combine the applesauce, buttermilk, molasses, and brown sugar. Add the eggs and beat until smooth.
   
   In a large bowl, combine flour, baking soda, baking powder, ginger, cinnamon, salt, cloves, and allspice. Add the molasses mixture to the flour mixture and stir until a dough forms.
2. Preheat oven to 350°F (160°C). Lightly spray a 9 x 13 x 2-inch (23 x 33 x 5 cm) cake pan with cooking spray. Line the pan with parchment or waxed paper.
3. In a small saucepan, bring the water and butter to a boil. Add the hot liquid to the batter and stir. Pour the batter into the prepared pan.
   
   Bake cupcake Bake in the center of the oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack. Cut into 12 squares and serve with yogurt sauce.
   
   

   Yogurt mousse

   
   Line a sieve with cheesecloth or a coffee filter and set it over a small bowl. Stir the yogurt and pour it into the sieve. Let it sit at room temperature for about 30 minutes to release excess whey and thicken the yogurt. Discard any excess liquid. In a small bowl, combine the thick yogurt and powdered sugar. Serve.