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

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Photography by avlxyz

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