Recipe: Ginger cake

Ingredients

• 1 lemon

• 1 cup butter, at room temperature

• 3⁄4 cup granulated sugar

• 4 eggs

• 3 tbsp freshly grated ginger

• 1 3⁄4 cups all-purpose flour

• 1 tsp baking powder

• 20 blanched almonds, slivered

• 1⁄4 cup dark chocolate, chopped

Directions
1 Preheat oven to 350°F. Butter a 10-inch springform pan and sprinkle with a few pinches of flour. Set aside.

2 Grate peel of about half the lemon and press the juice of the whole lemon. Reserve peel and juice. Blend butter and sugar in a medium bowl until light and fluffy. Add eggs one at a time, stirring constantly. Add lemon and ginger to mixture. Combine flour with baking powder in a separate bowl and stir into batter. Pour batter into springform pan. Sprinkle with slivered almonds and chopped chocolate pieces. Bake cake on middle rack of oven for 50 to 60 minutes. Let cake cool slightly before unmoulding it. Sprinkle with a little icing sugar before serving.

 

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