winter in vienna mostly means drab, wet weather and you’ve got snow for about a half day before it turns into mush. so not the best time of year. that’s way i have to at least get something sunny, fresh on my plate. this ginger Lemon Cake is perfect for that – strong yellow colour, sweet sour due to the lemon and ginger for the prevention of colds and the flue (and also fires up your digestion so basically you immediately burn through the calories of the cake ). the lemon cake is being soaked with a lemon ginger syrup, so you have these pockets with very intense flavor. since i found the cake, despite the syrup, too dry, i changed the dough to the one of my grandma’s marble cake. nothing can go wrong with that.
- 200 g soft butter + some
- 200 g icing sugar + some for dusting
- 300 g flour + some
- 1 pkg baking powder
- 1 pkg vanilla sugar
- 4 eggs
- 1/8 l milk
- grated peel of 2 organic lemons
- 40 g fresh ginger
- 100 ml lemon juice (about 4 lemons)
- 3 tbsp honey
preheat oven to 175°. grease and flour a bundt cake form.
separate eggs. beat the egg whites into stiff peaks and set aside.
whisk butter, sugar, vanilla sugar, lemon peel and egg yolks until creamy. alternately add flour/baking powder and milk to the dough. fold in egg whites.
fill dough into form. bake in hot oven for 1 hour. test with a thin stick if cake is done (no dough should stick to the stick).
for the syrup slice ginger thinly. bring to a boil with lemon juice and 50 ml water and let steep. again bring to a boil, remove from stove and stir in honey. remove ginger slices.
take cake out of oven and immediately prick deeply with a wooden pick or similar. pour hot syrup over cake. let sit in form for about 10 min, then overturn on a cooling rack and let cool down. serve dusted with icing sugar.
This post first appeared on Surfing The Kitchen – English | All About My Experiments In The Kitchen, please read the originial post: here