Ginger-Lemon Semolina Cake
10 ounces (20 tablespoons) butter
6 tablespoons minced ginger
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon powdered ginger
2 1/2 cups cake flour
2 ounces coarsely ground semolina
1 1/2 teaspoons baking soda
Juice and zest of 2 lemons
1 cup buttermilk
3 extra large eggs
1/2-3/4 cup Domaine de Canton ginger liqueur
butter for greasing cake pan
flour for dusting cake pan
lemon zest, for garnish, if desired
Preheat oven to 325 degrees convection (350 standard)
Prepare an 8-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.
In a stand mixer fitted with a paddle, cream together butter, ginger and sugar.
Meanwhile, in a large bowl, sift together salt, powdered ginger, flour, semolina and baking soda.
In a second large bowl or measuring cup, whisk together lemon zest and juice and buttermilk.
When butter and sugar are thoroughly combined, add eggs one at a time, allowing each to be incorporated fully before adding the next, scraping continually.
Begin adding the wet and dry ingredients; alternate adding flour and liquid, allowing each to be incorporated before adding more, constantly scraping.
Spoon batter into an 8-inch cake pan and bake in middle of oven until center springs back when touched with fingertip.
Remove from oven and pour Canton Ginger liqueur over hot cake.
Let cool on a rack and serve in slices, garnished with extra lemon zest, if desired.
(I garnished with thinly sliced candied lemon)
*Timing: Convection: 325 degrees, 45 minutes, Standard: 350 degrees 1 hr. 15 min
Pairs Well With
The recipe is from Ming Tsai
I made this for a house warming over the holidays.