Jo-Anne van den Berg-Ohms1/4 cup sugar
1/3 cup all-purpose flour
Good pinch of salt
1 cup milk
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 tablespoon very finely chopped stem ginger*
1 teaspoon stem ginger syrup*
2 tablespoons melted, unsalted butter
1 teaspoon vanilla paste (or vanilla extract)
2 large egg yolks (room temperature)
3 large egg whites (room temperature)
1/4 cup granulated sugar
John Scheepers * Bantam, CT
We’re always looking for wonderful desserts to pair with Strawberries because if fresh berries are involved, it’s healthy, right? We adore the combination of sweet stem ginger and lemon with Strawberries and came up with this easy and most delicious treat. When Strawberries are in season, make our Strawberry Topping so that you can experience the fresh Strawberry explosion on these cakes all year long. (*If you can’t find stem ginger locally, you can use ginger jam or order a jar of stem ginger from Litchfield’s Dutch Epicure: www.alldutchfood.com. Once you use it, you won’t be able to live without it.)
Molten Ginger-Lemon Cakes with Strawberries
2 cups sliced strawberries
1 tablespoon ginger liqueur
1 tablespoon fine sugar
1 cup whipping cream
2 to 3 tablespoons confectioner’s sugar
1 teaspoon vanilla
Preheat oven to 350°F. Coat eight 6-ounce ovenproof ramekins with cooking spray; place in a large deep roasting pan.
Whisk together 1/4 cup granulated sugar, flour and salt in a large bowl. In a small bowl, whisk together the milk, lemon zest, lemon juice, stem ginger, stem ginger syrup, melted butter, vanilla and egg yolks. Slowly pour the liquid mixture into the large bowl of dry ingredients, whisking to combine.
In a clean bowl, beat egg whites until soft peaks form. Gradually incorporate 1/4 cup sugar and beat until stiff peaks form. Fold the egg whites into the batter. Don’t worry if it isn’t totally smooth. Evenly divide the batter into the prepped ramekins. Place roasting pan in the preheated 350°F oven. Carefully fill the roasting pan halfway up the sides of the ramekins with boiling water.
In a medium glass bowl, sprinkle the ginger liqueur and fine sugar over the strawberries and gently stir to combine and coat. Cover and chill.
In a small bowl, whip the cream until soft peaks, add 2 to 3
tablespoons of confectioner’s sugar to taste and vanilla. Cover and chill.
Bake until the cake tops are golden brown, about 30 minutes. Remove from oven to cool a little bit. Dust with confectioner’s sugar. Place each ramekin on a plate or in a slightly larger bowl and top with a good spoonful of prepared strawberries and a dollop of freshly whipped
cream. Serves 8. The top of each cake is more cakey while the bottom is more custardy.