Ginger Cakes with White Peaches and Blackberry Coulis

By Alqualonde

The first time I made this recipe I wasn’t sure I’d like them. Out of the oven they looked like ginger egg souffles, but looks can be deceiving. What came out was a zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It’s not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top

Ingredients

• 3 Extra Large Egg Whites (4 if any smaller)
• 1/2 tsp. Cream of Tartar
• Pinch of Salt
• 1/4 Cup Natural Cane Sugar
• 1/4 Scant Cup Turbinado Sugar
• 1 tsp. Real Vanilla Extract
• 1 1/2 Tbp. Fresh Grated Ginger
• 1/4 Cup Unbleached All Purpose Flour
• 1 Ripe, Organic White Peach
• 1 1/4 Cup Blackberries
• Juice of one Lime, about 2 Tbsp.
• 1 Tbsp. Honey
• 1 Tbsp. Half+Half/Heavy Cream

Details

Adapted from webmd.com

Preparation

Step 1

Oven to 350 degrees.

In a mixing bowl, beat the egg whites, cream of tartar, and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it’s holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.

Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out. While the cakes are cooking, blend the blackberries, lime juice, honey, and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.

Cut the peach in half, and in thin slices.

Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.

Tip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gluten-free baking mix, but I haven’t tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest. If you make them, I’d love to hear your feedback on the ratio!