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Ginger Cake with Lemon Cream

Serves: Makes 12 servings

Ingredients:

  • 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

Lemon Cream:

  • 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

Procedures:

  1. Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with flour.

  2. 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.


  3. 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.


  4. 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.


  5. 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.


  6. To serve, cut the ginger cake into wedges, arrange on individual plates, and spoon a generous dollop of lemon cream on top of each.

by Sur La Table & Renée Behnke

 
 
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