Not being much of a baker, I get very excited when I stumble upon a new and easy - even I can make it - recipe. This Gingerbread Cake is delicious and the lemony whipped cream is TOO DIE FOR! You could use this whipped cream on berries or anything really. This is a must try!
Yields: 8 Servings
Ingredients
Cake
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into ½" pieces
½ cup (packed) light brown sugar
½ cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
Topping
1 cup chilled heavy cream
1 Tablespoon powdered sugar
¼ cup store-bought lemon curd
Finely grated lemon zest
Directions
1Preheat oven to 350° F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
2Bake until a tester inserted into the center of the cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
Topping
1Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.