Fresh Ginger Gingerbread With Lemon Cream

Let's Cook

1. Step 1.

   To make the lemon cream, line a clean wok with a folded tea towel. Place a medium heatproof mixing bowl on the towel and add enough water to the wok to come about 2 inches up the side of the bowl. Heat the water over high heat until it just comes to a boil, then reduce the heat to medium to maintain a gentle simmer.

2. Step 2.

   In the bowl, whisk together 1 cup sugar, 1 tablespoon lemon zest, and 4 eggs. Add ¾ cup freshly squeezed lemon juice and continue whisking until the mixture thickens, 10 to 12 minutes. The cream should coat the back of a spoon.

3. Step 3.

   Gradually add 1 cup (2 sticks) unsalted butter, cut into tablespoons, a few tablespoons at a time, whisking each addition until thoroughly melted before adding more. This process should take about 5 minutes. Remove the cream from the heat and lay a piece of plastic wrap directly over the surface to prevent a skin from forming. Refrigerate for at least 6 hours (or overnight) before serving.

4. Step 4.

   To make the gingerbread, preheat the oven to 350°F. Line the bottom of a 9-inch round, 3-inch deep cake pan with parchment paper. Lightly grease the sides of the pan with butter or vegetable oil.

5. Step 5.

   In a large mixing bowl, stir together 1 cup molasses, ½ cup sugar, ¾ cup vegetable oil, ½ teaspoon kosher salt, 1 teaspoon ground ginger, 2 tablespoons grated fresh gingerroot, ½ teaspoon ground nutmeg, and 1 teaspoon cinnamon.

6. Step 6.

   In a separate bowl, combine 2 cups all-purpose flour and 2 teaspoons baking soda. Stir 1 cup hot water into the molasses mixture. Add the flour mixture in thirds, stirring until each addition is incorporated thoroughly. Finally, stir in 2 eggs until just combined.

7. Step 7.

   Pour the batter into the prepared pan and smooth the top with a spatula. Bake until a skewer inserted into the center comes out mostly clean, with a few moist crumbs, 55 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

8. Step 8.

   To serve, place slices on 8 serving plates and dollop with a few spoonfuls of lemon cream.