One of my favorite combinations, lemon and ginger emphasize each other so well that each flavor is more vivid because of the presence of the other. Grating ginger can be a problem, especially if you don’t have a grater with small teardrop-shaped holes set at a diagonal to the metal. I love Microplane graters, but they just reduce fresh ginger to liquid. So, failing the right grater, just slice and finely chop the peeled ginger with a sharp stainless-steel knife. The mixing method here is adapted from large-scale bakery methods, meant to produce a perfectly smooth batter with a minimum of effort, thus giving the baked cake a tender, moist crumb.
This doesn’t really need any accompaniment, but some whipped cream or sliced fruit would dress it up.
Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.
© 2008 Nick Malgieri. All rights reserved.