Ginger Cake with Lemon Curd

10 cakes, depending on size
Prep Time:
Total Time:

Just a moment please...

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Ginger Cakes
150 ml. water
80 g. diced fresh ginger
113 g. unsalted butter (1 stick)
120 g. dark brown sugar (1/2 cup firmly packed)
86 g. honey
86 g. blackstrap molasses (although unsulfured dark molasses should work fine)
1 egg
178 g. flour (1.25 cups plus 1T)
1 teas baking soda
1/2 teas salt

Lemon Curd:

180 g. granulated sugar (about 1.5 cups plus 2T)
2 teas cornstarch
100 ml. fresh lemon juice
5 egg yolks
113 g. unsalted butter (1 stick)


TO make curd:
1) Separate eggs. Set up a small bowl with a mesh strainer over the top. Add the sugar and cornstarch to a small pot.

2) Mix these two ingredients together with a whisk to avoid any clumping Add the lemon juice.

3) Drop in the yolks and give it a good mix until you have a homogeneous liquid.

4) Add the butter and set it over a medium high heat.

5) Whisk constantly being sure to get the whisk in the edges of the pan. This mixture will scorch pretty easily, so be vigilant. Keep whisking, rotating the pan to get to the entire surface of the bottom of the pan until the mixture begins to boil.

6) Once it reaches a boil continue whisking for about 20 more seconds.

7) Remove the pan from the heat and pour the curd through the strainer into the bowl. Place plastic wrap directly on the surface of the curd to prevent a skin from forming, and place the bowl in the refrigerator. The curd will need to cool thoroughly for a few hours.

For cakes:

1) Preheat the oven to 350 degrees.

2) Blend together water and ginger. Mix at high speed until the ginger is smooth.

3) Pour this into a small pot and add the butter. You just want to melt the butter and then set the mixture aside.

4) Mix the dry ingredients together into one bowl and set aside. Do the same with the molasses and the honey. Then whisk it all together.

5) Add the ginger mixture from the pot (which hopefully has cooled substantially…you don’t want to cook that egg) to the bowl and whisk some more. Pour the dry ingredients in and whisk again.

6) Just whisk/stir until everything comes together and most of the lumps are gone.
Butter little silicon or metal bundt pans (or a muffing pan)

7) Split the batter between your baking vessels and place them in the oven.

8) Bake time should be about 15 minutes, but I would check after 12 (especially if you are using a dark muffin pan).

9) If they look fully baked, stick a toothpick or a wood skewer into the middle of the cake. If it comes out clean, pull them out of the oven and let them cool on a rack.

10) After about 15 minutes, put a layer of parchment or wax paper on the cooling rack and invert the cakes onto the paper, and let them cool completely.

11) All that is left to do is put them on a plate and spoon on the lemon curd.