Serves: Makes 12 servings
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup molasses
- 2 eggs
- 2½ cups all-purpose flour, sifted
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- 1 cup boiling water
- 2 teaspoons baking soda
- 5 tablespoons minced candied ginger
- ¼ cup minced fresh ginger
- 2 teaspoons finely grated lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup sugar
- ½ cup unsalted butter
- 2 teaspoons water
- 3 eggs
- 4 egg yolks
- 1 cup whipping cream
- Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with
- Beat the sugar, oil, molasses, and eggs in a standing electric mixer fitted with the paddle attachment until smooth. Combine the flour, ground ginger, cinnamon, cloves, cardamom, pepper, and allspice in a medium bowl and stir to blend. With the mixer at low speed, slowly add the flour mixture and beat until well blended. Combine the boiling water and baking soda in a small bowl; slowly add to the batter, then blend in the candied and fresh ginger.
- Pour the batter into the prepared pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes. Remove the side of the pan, invert the cake, and remove the bottom of the pan. When completely cooled, turn the cake right side up.
- For the lemon cream, combine the lemon zest, lemon juice, sugar, butter, and water in a medium saucepan. Cook over medium heat, stirring, until the butter is melted. Remove from the heat. Whisk together the whole eggs and yolks in a medium bowl until well blended. Slowly add one-third of the warm lemon mixture in a stream, whisking constantly. Add the egg mixture to the saucepan and cook over medium-low heat, whisking, for about 5 minutes, until thickened. Transfer the lemon curd to a bowl, lay a piece of plastic wrap directly on the surface, and let cool. Refrigerate until chilled.
- Beat the cream with a whisk or electric mixer to soft peaks. Whisk the cooled lemon curd gently to soften, then whisk in about one-quarter of the whipped cream. Gently fold in the remaining whipped cream. Refrigerate, covered, until ready to serve.
- To serve, cut the ginger cake into wedges, arrange on individual plates, and spoon a generous dollop of lemon cream on top of each.