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Gingerbread Cake

Name: Gingerbread Cake
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces; 1/2 cup (packed) light brown sugar; 1/2 cup mild-flavored (light) molasses; 1 large egg, beaten to blend; 2 teaspoons grated peeled ginger; 1 cup chilled heavy cream; 1 tablespoon powdered sugar; 1/4 cup store-bought lemon curd; Finely grated lemon zest; An 8" square metal cake pan

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
2.
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
3.
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Recipes sourced from Epicurious.com.

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Directions