Gingerbread Cake
By chefjaci
Ingredients
- Cake
- Nonstick vegetable oil spray
- 1 1/2 cupsall-purpose flour
- 1 teaspoonground ginger
- 3/4 teaspoonground cinnamon
- 3/4 teaspoonkosher salt
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 cup(1 stick) unsalted butter, cut into 1/2" pieces
- 1/2 cup(packed) light brown sugar
- 1/2 cupmild-flavored (light) molasses
- 1 large egg, beaten to blend
- 2 teaspoonsgrated peeled ginger
- Topping
- 1 cupchilled heavy cream
- 1 tablespoonpowdered sugar
- 1/4 cupstore-bought lemon curd
- Finely grated lemon zest
- An 8" square metal cake pan
Details
Servings 8
Preparation time 15mins
Cooking time 18mins
Preparation
Step 1
Cake
Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
Topping
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
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