It's not often that I make decadent cakes, but for special occasions I can be persuaded to make exceptions and certainly cannot resist a few bites myself. But I am decidedly a savory girl who nonetheless enjoys baking.
The occasion this time was my husband's birthday. It used to be a tradition for him to have gingerbread cake on his birthday when he was a child. The ones he remembers were made with mixes, but whenever possible I make everything from scratch. This recipe, that I adapted from Nigella Lawson's glorious and truly tempting collection How to Be a Domestic Goddess, was especially appealing because it calls for fresh ginger rather than the powdered stuff.
I made several substitutions to match the ingredients I had on hand and it worked out even better than expected. Nigella is indispensable to novice and experienced bakers alike. As an added bonus, this cake — closely related to a brownie really — takes very little time to mix up. If you wish to impress your friends and loved ones, you just can't go wrong with this one.
Baking tip: To prevent brown sugar from drying out and clumping together, store in an airtight jar with a clay disc. I don't go through very much sugar, and I've found the little disc keeps the sugar soft and fresh for months.
|Fresh Gingerbread Cake with Lemon Icing|
|Recipe by Lisa Turner|
Adapted from How to Be a Domestic Goddess
Published on August 9, 2009
Sticky and moist with a sweet lemon icing, the use of fresh ginger gives this gingerbread cake an extra kick
More treats from Lisa's Vegetarian Kitchen:
Peanut Butter Chocolate Cake
On the top of the reading stack: A Good Soldier by Ford Madox Ford
Audio accompaniment: Translucence/Drift Music by Harold Budd and John Foxx