White Pepper And Ginger Lemon Cake Food

LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
• Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.

GINGER SAUCE

Steps:

• Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.

WHITE PEPPER AND GINGER LEMON CAKE

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.

WHITE PEPPER AND LEMON GINGER CAKE

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 1 3/4 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. 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 30 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.

WHITE PEPPER AND GINGER LEMON CAKE

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.

LEMON AND GINGER CHEESECAKE

Steps:

• Crush the biscuits and add the melted butter.
• Grease a push bottom round cake tin with butter
• Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
• Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
• Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
• Spoon over the base and place into the fridge