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A Publication of WTVP

A Ginger Cake to Remember

by Mary DiSomma |
Photo of Ginger Cakes

"Whats Cookin" with an image of a rolling pinGinger is one of the most prized spices in the world. But I hadn’t fully understood how special fresh ginger root is until I took a trip to India, where luckily for me, Indian cooking classes were on the itinerary. Soon I was off and running. 

My triple ginger cake recipe is the perfect way to get a pack of ginger flavor in every bite. Cake flour, mascarpone cheese and crème fraîche make the cakes rich, yet tender. And I use grated fresh ginger root, crystalized ginger and ginger-infused liqueur. 

For the liqueur, I used Koval’s organic ginger liqueur, which takes 60 pounds of ginger to make one batch. What a great punch of flavor. Plus, the ingredients are sourced from Illinois farms!

A Ginger Cake to Remember

Photo of Ginger Cakes

This triple ginger cake recipe is the perfect way to get a pack of ginger flavor in every bite. Cake flour, mascarpone cheese and crème fraîche make the cakes rich, yet tender. 

  • Prep Time30 min
  • Cook Time35 min
  • Total Time1 hr 5 min

    Cake Ingredients

    • 1½ cups plus 3 tablespoons cake flour, sifted
    • ¼ cup almond flour
    • ½ teaspoon (tsp) baking powder
    • A pinch of salt
    • ½ cup unsalted butter, softened
    • 1½ cups granulated sugar
    • 1 tsp fresh lemon zest
    • 2 tsp grated fresh ginger root
    • ½ cup crème fraîche or sour cream
    • ½ cup mascarpone cheese, room temperature
    • 3 large eggs
    • ½ tsp Mary DiSomma’s Cognac Barrel-aged Madagascar Bourbon Vanilla Extract
    • 1 tablespoon (TBSP) ginger liqueur (or a little more if you really like ginger!)
    • 2 tsp finely chopped crystalized ginger

    Icing INGREDIENTS

    • 1 cup powdered sugar, sifted
    • 1 TBSP fresh lemon juice
    • 2 tsp Koval ginger liqueur
    • optional: Crystalized ginger “roses” and fresh mint leaves

    The Process

    1

    Preheat oven to 350 degrees. Spray a 9-by 5-inch loaf pan or individual cake pans with nonstick cooking spray. Line bottoms with parchment paper.

    2

    In a bowl, combine cake flour, almond flour, baking powder and salt.

    3

    Using a stand mixer, beat butter and sugar on medium for 3 minutes. Add lemon zest, grated ginger root, crème fraiche and mascarpone. Beat on medium until combined.

    4

    In a bowl, combine eggs, vanilla and ginger liqueur. Beat with a fork until blended.

    5

    With mixer on medium low, add dry ingredients alternating with egg mixture. Start and end with dry ingredients.

    6

    In a small bowl, toss chopped crystalized ginger with remaining 3 TBSP cake flour. Fold the crystalized ginger into batter.

    7

    Transfer batter to prepared loaf pan or cake pans. Bake in preheated oven until lightly browned. A toothpick inserted in the center should come out clean when done. Loaf pan will take approximately one hour to bake. Individual cakes will take between 30 and 35 minutes.

    8

    Let cool for 15 minutes. Remove from pans.

    9

    In a small bowl, whisk together powdered sugar, lemon juice and liqueur. Drizzle glaze over cakes. If desired, decorate with crystalized ginger roses. Slice thin 1-inch-long slivers of crystalized ginger. Roll one sliver into a very tight roll and place in the center of a cake.

    Your cakes will rival any of the best bakeries around!

    Mary DiSomma

    Mary DiSomma

    our chef lives in Oak Park and Cuba, Illinois. She is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends, a philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children
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