Tuesday, December 1, 2015
I'm in love with ginger and molasses and nutmeg and cinnamon. It's true. Those flavors just send me over the moon. There is just something so cozy and comforting to me about cakes and breads that include those ingredients.
I know gingerbread is a love it or hate it kind of flavor. I don't love it, I adore it. I miss it in the summer and springs months when it's just not as popular.
Once there is a chill in the air and the possibility of snow I'm all about making me some gingerbread or ginger cake for that matter.
I saw this on the Barefoot Contessa. I mean come on, Ina can do no wrong in my eyes and when she made this for her Thanksgiving special a few weeks back I knew I was going to make as soon as I saw in in the opening credits. The fact she added lemon to the gingerbread I already love.....heaven.
I know this is called a Lemon Ginger Molasses cake but it's gingerbread to me. Not too sweet, just enough zing, perfect with a big cup of coffee or tea.
I left out the crystallized ginger cause I didn't have any in the house and it came out just fine. I also just threw together some sweetened whipped cream to go on top. Making you own whipped cream is super easy. Start with some cold heavy whipping cream in a mixing bowl and just add a few tablespoons of confectioner's sugar until it's as sweet as you want it and then just whip it up until soft peaks form. So super easy!
This was the perfect little cake for a small dinner party I hosted.
Lemon Ginger Molasses Cake
Recipe from Ina Garten - original recipe from Sally Lee, the editor in chief of Ladies’ Home Journal.
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
1/2 cup unsulphured molasses
2 teaspoons grated lemon zest, plus extra for serving
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup whole milk
1/3 cup small-diced crystallized ginger, plus extra for serving * I did not use the crystallized ginger in my recipe
Whipped Cream, for serving
Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don’t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.