When we’re all down in Cuba, I love making a sweet ginger cake with Koval Ginger Liqueur. It’s a family tradition. Oh, I treasure those memories so much, and this cake just brings them all rushing back.
Yield: 1 loaf pan or 7 to 9 individual cakes
Mary DiSomma’s Triple Ginger Cakes
Prep time: 30 MinCook time: 32 MinTotal Time: 65 MinTotal time: 2 H & 7 M
I love making this recipe in individual 4-by 2-inch cake pans. You’ll get 7 to 9 individual cakes: perfect for gift giving. For a garnish, make crystalized ginger roses surrounded by fresh mint leaves. Your cakes will rival any of the best bakeries around!
Ingredients
Cake
Icing
Instructions
- Preheat oven to 350 degrees. Spray a 9-by 5-inch loaf pan or individual cake pans with nonstick cooking spray. Line bottoms with parchment paper
- In a bowl, combine cake flour, almond flour, baking powder and salt.
- Using a stand mixer, beat butter and sugar on medium for 3 minutes until combined. Add lemon zest, grated ginger root, crème fraiche, and mascarpone. Beat on medium until combined.
- In a bowl, combine eggs, vanilla and ginger liqueur. Beat with a fork until blended.
- With mixer on medium-low, add dry ingredients alternating with egg mixture. Start and end with dry ingredients.
- In a small bowl, toss chopped crystalized ginger with remaining 3 TBSP cake flour. Fold the crystalized ginger into batter.
- Transfer batter to prepared loaf pan or cake pans. The batter should go up about two thirds of the way if using cake pans. Bake in the preheated oven until lightly browned. A toothpick inserted in the center should come out clean when done. Loaf pan will take approximately one hour to bake. Individual cakes will take between 30 and 35 minutes.
- Let cool for 15 minutes then remove from pans.
- In a small bowl, whisk together powdered sugar, lemon juice and liqueur. Drizzle glaze over cakes. If desired, decorate with crystalized ginger roses. Slice thin 1-inch-long slivers of crystalized ginger. Roll one sliver into a very tight roll and place in the center of a cake. Take the remaining slivers and place them around the crystalized ginger center until you have created a small “rose.” Decorate with mint leaves.
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