One of my sisters-in-law loves ginger and lemon. So, as a treat, I baked her a ginger cake and made some lemon curd to serve alongside. The ginger cake recipe I made (with a couple of small changes) was David Lebovitz’s famous Fresh Ginger Cake.
We all noticed how much the cake tasted like honey cake, even though it was made with molasses and white sugar. My husband asked if I could make this as a honey cake and I happily complied (adding a few more changes).
What makes this moist cake a little different from the run-of-the-mill honey cake is the massive amount of pureed fresh ginger (a whole quarter pound of the stuff). To make this easy, I make this in a generic foil 9″x13″ pan, but it could also be baked in a 9″ springform pan or a 9″ round/3″ high cake pan.
David’s ginger cake was delicious with lemon curd, and I think that this cake would be nice with lemon curd, as well.
Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
Fresh Ginger Honey Cake
Inspired by David Lebovitz’s Fresh Ginger Cake, with honey instead of molasses, 3/4 cup of sugar instead of 1 full cup, and some optional coffee flavor added in. I also changed around the preparation method quite a bit.
Combine in mixing bowl:
1 cup honey
3/4 cup sugar
1 cup vegetable oil, preferably peanut
Combine and add to the honey/sugar/oil mixture:
1 cup boiling water (or, if you want to use coffee, add 1 tsp. coffee powder)
2 teaspoons baking soda
Puree in a small food processor until smooth (it will be easier to get a smooth puree if you add a little of the oil/honey/sugar/coffee mixture to the food processor along with the ginger):
4 ounces fresh ginger, preferably young ginger, which is less fibrous than regular ginger (available where Asian produce is sold), chopped fine
Add the ginger puree to the mixing bowl along with the eggs and stir well to evenly combine:
2 eggs, at room temperature
Combine in small bowl until evenly mixed and then stir into the batter in the mixing bowl:
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
Pour the batter into a greased 9″x13″ pan and bake at 350 degrees for an hour, or until the center of the cake springs back to the touch.
Optional lemon curd:
Makes 1 1/2 cups. Adapted from Martha Stewart. The amount of egg whites is flexible: you can use all yolks, or use two whole eggs and four yolks, or you can use four whole eggs and two yolks.
4 yolks (or you can use 2 whole eggs and 2 yolks if you don’t want too many leftover whites)
2 eggs (or can use just 2 yolks if you need the whites for something else)
3/4 cup sugar
1/2 cup lemon juice (about 4 lemons)
lemon zest from 2 lemons (optional–obviously, you have to zest the lemons before juicing them)
4 Tbl. coconut oil (you could use butter or margarine, but I like coconut oil here)
Combine and cook over low heat in a saucepan until thickened, about 8-10 minutes, stirring constantly (or cook in a bowl set over a pot of hot water, stirring regularly, for about 15-20 minutes). Cool thoroughly before using.
Or, you can make lemon curd cream:
Adapted from James Beard’s recipe for Lemon Angel Pie
4 egg yolks
4 Tbl. lemon juice
8 Tbl. sugar
1/4 tsp. salt
Cook in a bowl over a pot of hot water, stirring until thick. Cool.
1/2 cup cream or pareve whip
Whip the topping, and fold into the lemon curd.