Creole Gingerbread With Lime Cream

READY IN: 1hr 30mins




  • For the cake:
  • Preheat oven to 350 degrees, then butter and flour an 8-inch square pan.
  • Melt the butter, pour into a large bowl and allow it to cool slightly. Beat the sugar and eggs into the butter.
  • In a separate medium bowl, whisk together the flour, cinnamon, cloves, dry baking soda and grated ginger.
  • Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and the baking-soda solution into this water.
  • Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
  • Pour the batter into a prepared pan and bake until a toothpick inserted in the center of the cake pulls out cleanly, about 40 minutes to 1 hour.
  • Cool cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a cooling rack to cool completely.
  • For the lime cream:
  • Whip the eggs and sugar in a bowl of an electric mixer, using the whisk attachment until the mixture doubles in volume and has a light color. Lower the speed and blend in the lime juice and zest.
  • Pour this mixture in the top of a double boiler (or into a medium metal bowl placed over a pot of simmering water). Cook over high heat, whisking often until smooth , very thick and custard-like.
  • Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
  • Cool to room temperature.
  • Using an electric mixer or wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining cream.
  • To serve:
  • Cut the cooled cake into squares and top with a generous dollop of lime cream.