Gingerbread Cake with Date Syrup Bourbon Sauce

Name: Gingerbread Cake with Date Syrup Bourbon Sauce
Yield: Serves 12/ makes one 9 in [23 cm] square cake and 2 cups [480 ml] sauce
Cuisine: American
Ingredients: 2 Tbsp honey bourbon or whiskey; 1 tsp lime zest; ¼ tsp Fine sea salt; 1 tsp ground black pepper; 1 tsp ground green cardamom; 2 Tbsp unsalted butter; 2 large eggs, at room temperature; 1 cup [240 ml] heavy cream; ½ cup [120 g] crème fraîche; 1 cup [240 ml] date syrup, homemade or store-bought; 1½ tsp baking soda; 1 cup [240 ml] water warmed to 158°F [70°C]; 1 cup [320 g] unsulfured molasses or sorghum; Fresh lime zest; 2½ cups [350 g] all-purpose flour; 1 Tbsp ground ginger; ¼ cup [85 g] honey; Lightly sweetened crème fraîche; 2 oz [55 g] crystallized ginger, chopped; ½ tsp Fine sea salt; ¾ cup [165 g] unsalted butter, at room temperature, plus extra for greasing; ¼ cup [50 g] sugar

Preparation info

Serves
12
/ makes one 9 in [ 23 cm ] square cake and 2 cups [ 480 ml ] sauce

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

I’m of the opinion that all gingerbread cakes must have ginger in both the ground spice form and a bit of the crystallized form. The Date Syrup Bourbon Sauce gives it that extra edge of smooth richness and is inspired by one of the top-ten desserts I’ve eaten: the date cake with whiskey sauce at Gjelina in Los Angeles. Use a Microplane zester for the lime zest to get a fine grate.

Ingredients

Americas
United States
Dessert
Los Angeles
Vegetarian
Spicy

Ingredients

Method