Sometimes you want to hide under a warm blanket, pour yourself hot tea, and indulge in something delicious. If the moment comes, bake a caramel cake with lemon zest, lemon juice, ginger, and honey. When cut, the cake does not crumble, the texture is moist and aromatic. The taste of such dessert pastries is very rich – the sourness of lemon, the sharpness of ginger, the sweetness of honey and caramel.
Combine soft butter in a deep bowl with half the sugar and a pinch of salt. Whisk them together.
Add the egg and beat again with a mixer or whisk.
Add unsweetened yogurt to the dough (you can replace it with fatty kefir).
Add flour (180 g is a little less than one and a half glasses with a capacity of 200 ml). Add baking powder. Whisk into the batter.
Peel the ginger root and grate on a fine grater. Remove the entire zest from the lemon using a fine grater. Squeeze the juice from half a lemon.
Preheat oven to 180 degrees. Pour the remaining sugar into the pan, put it on fire.
Heat, without stirring, until the sugar crystals turn into a liquid amber caramel. On medium heat, this transformation occurs in a minute.
Add lemon zest and juice, grated ginger, and honey to the pan.
While stirring, heat for 2 minutes so that the glass caramel formed by the addition of lemon juice melts again. Remove from heat and cool.
Pour the cooled caramel-ginger syrup into the dough. Stir.
The dough for the cake turns out to be about the same consistency as for pancakes, it flows from the shoulder blade in a thick stream.
Line the cake pan with parchment and pour the dough into it.
Bake the gingerbread cake in a preheated oven at 180 degrees for 45-50 minutes, until golden brown and “dry match” (ie after piercing the cake, the match should come out of the dough dry).
Remove the slightly cooled cake from the mold and cool completely on a wire rack.
Ingredients
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