White Pepper And Ginger Lemon Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Steps:

• For lemon curd:
• Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes. Pour curd through fine strainer set over bowl; stir in lemon peel.
• Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. (Can be made 2 days ahead. Keep refrigerated.)
• For cake:
• Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment rounds. Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment. Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes. Add 4 egg whites; beat until smooth. Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.
• Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use). Spread 1/3 cup preserves over top of each of 3 cake layers.
• Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).
• For mousse:
• Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.
• Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes. Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula. Chill layers until mousse firms up slightly, about 30 minutes.
• Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.)
• Garnish top edge of cake with white chocolate curls. Sprinkle pistachios and crystallized ginger in center of cake.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
• Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
• Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
• For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.

Steps:

• Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees.
• Thoroughly butter a 10- to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post; dust all, including the center tube, with fine, dry bread crumbs; invert and tap to shake out excess crumbs; set aside.
• Finely grate the zest of the two lemons; juice the lemons, putting 2 tablespoons of the lemon juice in a cup with the lemon zest; set the rest of the juice aside;add the fresh ginger to the zest-juice mixture and set aside.
• Sift together the flour, baking soda, baking powder and pepper; set aside.
• In the large bowl of the electric mixer, beat the butter until it is soft; add 13/4 cups of the sugar and beat about 1 minute; add the eggs one at a time, beating well after each addition.
• With the mixer at low speed, add the flour mixture in thirds, alternating with the buttermilk (starting and ending with the flour).
• Stir in the lemon-ginger mixture; taste and add more pepper and/or ginger if desired, stirring well; the full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them, start small and taste a bit of the batter; you can always add.
• Pour and scrape into the prepared pan; Smooth the top by twisting the pan sharply back and forth once.
• Bake 1 hour and 15 to 20 minutes, until a toothpick or cake tester inserted in the middle comes out dry.
• While the cake is in the oven, add to the set-aside lemon juice enough to total 1/3 cup; combine with the remaining 1/2 cup sugar.
• When the cake comes out of the oven, let it stand for 5 to 10 minutes.
• Cover with a rack, invert and remove the pan; put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze.
• Stir the glaze mixture and brush it all over the cake, including the inside of the center hole; let stand until cool.
• Use two spatulas to transfer the cake to a serving plate.

Steps:

• For the cake: Adjust the oven rack one-third up from the bottom and preheat oven to 325 degrees. Butter and flour a 10- to 12-cup bundt pan. In a small cup, combine the zest and juice. Grate the fresh ginger and add it to the lemon juice mixture. Set aside. Sift together the flour, baking soda and powder, salt and pepper and set aside. In an electric mixer on medium speed, beat the butter until fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, one at a time, beating after each addition. Reduce the speed to low, add the flour in 3 parts alternating with the buttermilk, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined. Scrape the batter into the pan and bake for 70 to 80 minutes, until a cake tester comes out clean and dry. ( Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a rack over a large piece of aluminum foil to catch the glaze. Glaze the cake while it is still warm. Use a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. The cake is even better if it ages for a day or two - the spicy hotness cools a bit as it ages. Lemon Glaze Mix as soon as the cake is put in the oven to allow the flavors time to meld. For the glaze: In a bowl, combine the juice and sugar and let stand while the cake is baking.

Steps:

• First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
• The paper should come up 1 inch (2. 5 cm) above the edge.
• Preheat oven to 325*F.
• To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
• Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
• Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
• Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
• Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
• Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
• Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
• For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
• Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
• Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
• It's absolute heaven.
• If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

Steps:

• Preheat oven to 325°F.
• Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
• Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
• Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
• Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
• Drizzle decoratively over top of cake.
• Serve to six very lucky friends or family members!

Steps:

• For Cake: Position rack in center of oven and preheat to 350 degrees F.
• Butter two 9-inch diameter cake pans with 2-inch-high sides.
• Line bottom of pans with waxed paper; butter paper.
• Using electric mixer, beat sugar and butter in large bowl until well blended.
• Add eggs 1 at a time, beating well after each addition.
• Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
• Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
• Divide batter equally between prepared pans.
• Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
• Transfer pans to racks.
• Cool 10 minutes.
• Using small sharp knife, cut around sides of pan to loosen cakes.
• Turn out cakes onto racks and cool completely.
• Peel off waxed paper.
• (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
• Add powdered sugar and beat until frosting is smooth.
• Place 1 cake layer on platter.
• Spread 1 cup frosting over top.
• Place remaining cake layer atop.
• Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
• Sprinkle top of cake with remaining 1 teaspoon lemon peel.
• (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).