Ginger Cake Recipe
Pawpaw Creme Anglaise, Pecans, Coconut Flakes
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Ingredients
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Ginger Cake
Pawpaw Creme Anglaise
Toppings
Method
Ginger Cake
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground ginger, baking powder, baking soda, ground cinnamon, and salt.
Cream Butter and Sugars
In another bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
Add Eggs and Ginger
Add the eggs one at a time, mixing well after each addition. Then stir in the grated fresh ginger.
Incorporate Molasses and Water
Mix in the molasses and then gradually add the boiling water. The mixture will be thin, which is normal.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cake
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pawpaw Creme Anglaise
Heat the Cream
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Prepare the Vanilla Bean
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod to the cream and let it steep for 15 minutes.
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks.
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon.
Add Pawpaw Puree
Remove from heat, strain if desired, and stir in the pawpaw puree.
Cool and Serve
Let the creme anglaise cool to room temperature, then refrigerate until ready to serve.
Toppings
Add Coconut Flakes
Prepare the coconut flakes by toasting them lightly in the oven or on the stovetop until golden, if desired.
Assemble the Dish
Once the ginger cake has cooled, cut it into squares, serve with a drizzle of pawpaw creme anglaise, and top with chopped pecans and coconut flakes.