Gingerbread Cake-United Kingdom #77

                      

Gingerbread Cake- United Kingdom #77

 Moist, spice cake, made with molasses, cinnamon and fresh ginger. This recipe includes a topping of sweetened, whipped cream with lemon curd (store bought) stirred in.

Cake:

Nonstick vegetable oil spray
1-1/2 c. All-purpose flour
1 tsp. Ground Ginger
3/4 tsp. Ground Cinnamon
3/4 tsp. Kosher  salt
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 c. (1stick) unsalted butter, cut into 1/2” pieces
1/2 c. Packed light brown sugar
1/2 c. Mild-flavored molasses
1 egg, beaten to blend
2 tsp. Grated, peeled ginger

Topping:

1 c. Chilled heavy cream
1T. Powdered sugar
1/4 c. Store bought lemon curd
Finely grated lemon zest
 For the cake:

1. Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. One whisk flour and next five ingredients in a medium bowl. 
2. Place butter in a large bowl. Pour half cup boiling water over; whisk until melted. 
3. Whisk in sugar and next three ingredients. 
4. Add dry ingredients; whisk to blend.
5. Transfer to pan. Bake until like tester inserted into center of cake comes out clean, about 25 minutes. 
6. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
7. For topping: Beat cream and sugar in a medium bowl until firm peaks form. 
8. Fold in curd, leaving swirls. spread over cake. Garnish with zest.

 Results: This is a delicious cake. I was concerned that the ginger zest would be too strong but it’s a perfect balance. The lemon cream is the quintessential accompaniment. 

Bottom Line: Another keeper. I served it at a dinner party. Most of the guest were not gingerbread people. However, this cake made them converts. Yay!

Please share this blog and see how many converts you can get. Lol