W
Worker Bee
Guest
Another ginger-something to share with you all. It's a very moist and tasty cake. Love the peach puree because it helps to keep the cake very moist and adds a lot of flavour combined w/ the ginger.
Enjoy
1 cup flour
pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsalted butter
1 teaspoon grated lemon zest
3/4 cup sugar
1 egg plus 1 egg yolk
3/4 cup peach puree (1 to 2 peaches, depending on size)
2 tablespoons finely diced candied ginger
For topping: more peaches, sugar and lemon juice
Preheat oven to 350 F. Butter an 8-inch round cake pan. Cut a parchment circle to fit and put in bottom of pan. Dust sides of pan with flour (if you don't have parchment, dust the bottom and sides with flour).
Whisk the flour and next five ingredients together in a small bowl and set aside. Cream the butter and lemon zest, then add the sugar and beat well. Add the egg and then the egg yolk, beating well after each addition. On low speed, add about half a cup of the flour mixture, then the peach puree, and then the rest of the flour mixture. Use a spatula to scrape the beaters and sides of the bowl and mix just until well combined. Add the candied ginger then turn into the prepared pan and bake for about 35 minutes.
While the cake is baking, cut up some peaches and stir in a squirt of lemon juice and a little sugar. When the cake is done let it cool in the pan for 10 minutes and then turn it out onto a rack to finish cooling. When cool or just barely warm, cut into wedges and serve topped with the macerated peaches. Serves 5.
Enjoy
1 cup flour
pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsalted butter
1 teaspoon grated lemon zest
3/4 cup sugar
1 egg plus 1 egg yolk
3/4 cup peach puree (1 to 2 peaches, depending on size)
2 tablespoons finely diced candied ginger
For topping: more peaches, sugar and lemon juice
Preheat oven to 350 F. Butter an 8-inch round cake pan. Cut a parchment circle to fit and put in bottom of pan. Dust sides of pan with flour (if you don't have parchment, dust the bottom and sides with flour).
Whisk the flour and next five ingredients together in a small bowl and set aside. Cream the butter and lemon zest, then add the sugar and beat well. Add the egg and then the egg yolk, beating well after each addition. On low speed, add about half a cup of the flour mixture, then the peach puree, and then the rest of the flour mixture. Use a spatula to scrape the beaters and sides of the bowl and mix just until well combined. Add the candied ginger then turn into the prepared pan and bake for about 35 minutes.
While the cake is baking, cut up some peaches and stir in a squirt of lemon juice and a little sugar. When the cake is done let it cool in the pan for 10 minutes and then turn it out onto a rack to finish cooling. When cool or just barely warm, cut into wedges and serve topped with the macerated peaches. Serves 5.