Creole Gingerbread With Lime Cream
- Ready In:
- 1hr 30mins
For the cake
- 1⁄4 lb unsalted butter, plus
- 1 teaspoon unsalted butter, for buttering pan
- 1 cup sugar
- 3 eggs
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 tablespoon fresh ginger, grated
- 1 cup unsulphured molasses
- 2 teaspoons baking soda, dissolved in
- 2 tablespoons hot water
For the Lime Cream
- 2 eggs
- 1⁄2 cup sugar
- 1⁄2 cup fresh lime juice
- 1 lime, zest of, grated (about 1 tablespoon)
- 4 tablespoons unsalted butter, cut into small pieces
- 1 cup heavy cream
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.
- Cut the cooled cake into squares and top with a generous dollop of lime cream.
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RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>