Ginger, Almond, And Lemon Cake
Serves 8 to 10
Level of Difficulty: Medium
Adapted from the More from ACE Bakery cookbook
7 Tbsp. (105 mL) fine sugar, plus extra for dusting cake tin
1 cup (240 mL) very fine dry white breadcrumbs (see page 43)
1 Tbsp. (15 mL) baking powder
1 cup (240 mL) roughly chopped skinned whole almonds
¼ lb. (113 g) butter, melted and cooled to lukewarm
½ tsp. (2.5 mL) lemon zest
¼ cup (60 mL) finely chopped crystallized ginger
6 egg whites
icing sugar for garnish
Preheat the oven to 350°F (175°C).
Cut a round piece of parchment paper large enough to fit the bottom of a 8 to 9-inch (20 to 23-cm) round cake tin. Grease the inside of the tin, put the parchment in the bottom, butter the parchment, and dust it and the sides of the tin with fine sugar.
Mix the 7 Tbsp. (105 mL) sugar, breadcrumbs, baking powder, and almonds in a bowl large enough to hold all the ingredients including the whipped egg whites. Transfer into a food processor, and add the lukewarm butter. Pulse until the mixture is the consistency of brown sugar. Return to the mixing bowl, sprinkle in the lemon zest, and add the crystallized ginger. Mix well so that they are well distributed throughout the batter.
Whip the egg whites until they hold stiff peaks, but are not glossy. Mix 1 cup (240 mL) of the egg whites into the batter to lighten it up. Gently fold half of the remaining egg whites into the batter, and then fold in the second half. Pour the batter into the cake tin, and bake for 50 to 60 minutes. Cool for 10 minutes before removing from the cake tin.
1 egg, extra large
¼ cup (60 mL) sugar
1 Tbsp. (15 mL) lemon juice
1 cup (240 mL) dry white wine
zest of ¼ lemon
In a small bowl, whisk the egg and sugar together until it turns pale yellow, about 2 minutes. Add the lemon juice and wine to the egg mixture and combine. Transfer to a double boiler and whisk continuously until it is warm and slightly thickened. Be careful not to overcook, as the egg could scramble. Remove from the heat and add the lemon zest.
Egg whites freeze well. Defrost slowly; return to room temperature and proceed with your recipe.
Linda Haynes is the co-founder of ACE Bakery and the award-winning author of the bestseller, "The ACE Bakery Cookbook". All royalties from this cookbook are given to organizations in support of food and nutrition programs that assist low-income members of the community, to culinary scholarships, and to organic farming initiatives. Royalties from "More from ACE Bakery" cookbook are donated to organizations that work with women and children in crisis.
Established in 1993, ACE Bakery is now one of North America's leading artisan bakeries, providing fresh and partially baked breads to customers across Canada, New York State, the Midwest and Northeast U.S.A., Louisiana and the Bahamas, as well as on Air Canada and Air France flights.
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