http://mangiamangia.com/wp-content/plugins/sociofluid/images/digg_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/reddit_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/stumbleupon_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/delicious_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/furl_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/newsvine_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/technorati_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/google_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/myspace_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/facebook_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/yahoobuzz_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/mixx_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/twitter_32.png

Ingredients:

  • 10 ounces (20 tablespoons) butter
  • 6 tablespoons minced ginger
  • 1 1/2 cups sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered ginger
  • 2 1/2 cups cake flour
  • 2 ounces coarsely ground semolina
  • 1 1/2 teaspoons baking soda
  • Juice and zest of 2 lemons
  • 1 cup buttermilk
  • 3 extra large eggs
  • 1/2-3/4 cup Domaine de Canton ginger liqueur
  • butter for greasing cake pan
  • flour for dusting cake pan
  • fresh fruit for serving
  • lemon zest, for garnish, if desired

Preparation:

Preheat oven to 325 degrees convection (350 standard) and prepare a 10-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.

In a stand mixer fitted with a paddle, cream together butter, ginger and sugar. Meanwhile, in a large bowl, sift together salt, powdered ginger, flour, semolina and baking soda. In a second large bowl or measuring cup, whisk together lemon zest and juice and buttermilk.

When butter and sugar are thoroughly combined, add eggs one at a time, allowing each to be incorporated fully before adding the next, scraping continually. Now, begin adding your wet and dry ingredients; alternate adding flour and liquid, allowing each to be incorporated before adding more, constantly scraping.

Spoon batter into a 10-inch cake pan, until it reaches 1/2 to 3/4-inch from the top and bake* in middle of oven until center springs back when touched with fingertip. Remove from oven and, while still in pan, pour Canton Ginger liqueur over hot cake. Let cool on a rack and then remove from pan and serve in slices, garnished with extra lemon zest, if desired.

Timing/Temperature:

  • Convection: 325 degrees, 45 minutes
  • Standard: 350 degrees 1 hr. 15 min

___________

Photography by avlxyz

Your Ad Here

{ 0 comments }

http://mangiamangia.com/wp-content/plugins/sociofluid/images/digg_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/reddit_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/stumbleupon_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/delicious_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/furl_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/newsvine_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/technorati_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/google_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/myspace_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/facebook_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/yahoobuzz_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/mixx_32.png http://mangiamangia.com/wp-content/plugins/sociofluid/images/twitter_32.png

Ingredients:

  • 1 cup orange juice
  • 1 teaspoon fine salt
  • 3 large eggs at room temperature
  • 1-1/4 cups whole milk
  • 1-1/2 cups sugar
  • 1/4 cup Cointreau or other orange liqueur
  • 1-1/2 cups extra virgin olive oil, plus more for oiling pans
  • 1 tablespoon lemon zest
  • 2 teaspoons anise seed
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup powdered sugar, for garnish
  • 2 fresh rosemary sprigs, for garnish

Preparation:

Preheat oven to 350ºF. Oil a 10-inch round cake pan.

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.

Lightly beat eggs on high for 1 minute until frothy. Add milk, sugar, Cointreau, olive oil, reduced orange juice, lemon zest, anise seed, and chopped rosemary. Mix for 1 minute until well-blended. Mix in the flour, baking soda, and baking powder until smooth.

Pour the mixture into the oiled cake pan. Bake for 1 hour.

Place on a rack to cool. Run a knife around the edges and flip over on a plate.

While the cake is still warm, use a sifter, fine sieve, or mesh colander to sprinkle powdered sugar lightly and evenly on the cake.

Garnish the cake with a rosemary sprig. Cut into wedges and serve.

___________

Photography by lor3nzo

Your Ad Here

{ 0 comments }

GNUDI or GNUDONI

Thumbnail image for GNUDI or GNUDONI November 8, 2009

Ingredients: 1 pound loose spinach 12 ounces ricotta 3 eggs 1-1/4 cup flour Nutmeg Salt 3 tablespoons Parmigiano-Reggiano Preparation: Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmesan, and flour. Blend well. Bring to boil large pot of [...]

Read the full article →

CROSTINI with CHICKEN LIVER PATE

CROSTINI with CHICKEN LIVER PATE November 8, 2009

Ingredients: 5 Tbs. extra-virgin olive oil 1/2 small yellow onion, chopped 1 small garlic clove, crushed 4 large chicken livers, trimmed of membranes and connective tissue Salt and freshly ground pepper, to taste 1/4 cup vin santo 2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies 1 Tbs. capers, rinsed and minced 1/2 cup [...]

Read the full article →

FALAFEL

Thumbnail image for FALAFEL November 8, 2009

Ingredients: 1 medium onion, finely chopped 1/2 cup fresh or 1/4 cup dried parsley 2 cloves garlic, chopped One 15-ounce can chickpeas (garbanzo beans), drained 1 egg white 2 teaspoons cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano Dash cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1 tablespoon olive [...]

Read the full article →

CIPOLLINE AGRODOLCE

Thumbnail image for CIPOLLINE AGRODOLCE October 12, 2009

Ingredients: 4 tablespoons extra-virgin olive oil 2 pounds small white cipollini onions 1/3 cup sugar 1 cup white wine vinegar 1 cup water Salt and pepper Preparation: In a large, heavy-bottomed saucepan, combine all ingredients, cover, and bring to a boil. Reduce to a simmer and cook 40 minutes, shaking the pan occasionally so that [...]

Read the full article →

TERIYAKI SAUCE

Thumbnail image for TERIYAKI SAUCE June 14, 2009

Ingredients: 1/4 cup soy sauce 1 cup water 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder or a couple minced garlic cloves 5 tablespoons packed brown sugar 1-2 tablespoons honey 2 tablespoons cornstarch 1/4 cup cold water Preparation: Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and [...]

Read the full article →

GARLIC JAM

Thumbnail image for GARLIC JAM May 26, 2009

Ingredients: 10 cloves of garlic, peeled and diced 4 cups of onions, finely chopped 3 3/4 cups of sugar 2 cups of wine 2 tbsp of lemon juice 2 (3oz) packs of pectin 3 tbsp of unsalted butter 1 tbsp of vegetable oil Preparation: Sautee the onion and garlic in the butter and vegetable oil [...]

Read the full article →

LEMON-POPPY SEED SCONES

LEMON-POPPY SEED SCONES May 26, 2009

Ingredients: 3 cups all purpose flour 1 cup plus 1 tablespoon sugar 3 tablespoons poppy seeds 1 tablespoon baking powder 2 teaspoons grated lemon peel 1 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces 1 large egg 2 tablespoons fresh lemon juice 1/3 cup (or more) whole milk Preparation: [...]

Read the full article →

ROASTED GARBANZO (CECI) BEANS

Thumbnail image for ROASTED GARBANZO (CECI) BEANS May 26, 2009

Ingredients: 1 (14.5 ounce) can of Garbanzo beans kosher salt and pepper 1/3 cup flour 1/2 teaspoon granulated garlic Extra virgin olive oil for drizzling Preparation: Preheat oven to 400 degrees. Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper. In a resealable plastic bag shake together flour, 1/2 teaspoon [...]

Read the full article →

© 2009 MangiaMangia.com Part of the Briters.com Network - All rights reserved