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
