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Kissing In The Kitchen with Shawnie Kelley

Recipes / Desserts

Spiced Ginger Cake with White Wine Zabaglione

This boldly flavored cake is autumn on a dessert plate, with all the warm flavors of cinnamon, cardamom, and a punch of ginger.

Serves
8-10
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Directions

  1. For the Cake

  2. Position rack in center of oven and preheat oven to 350°F.

  3. Line a 9-inch round cake pan or springform pan with a circle of parchment paper or prepare it with butter and flour.

  4. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, spices, salt, and black pepper.

  5. In the bowl of a stand mixer fitted with a paddle, beat the butter, sugar, and minced fresh ginger together on medium, until smooth and creamy- about 1 minute. Add the egg and vanilla and mix until just combined. Do not over beat.

  6. With the mixer on low, begin adding the dry ingredients, alternating with the molasses and water each in two parts. Do not leave out the water. It helps to thin the molasses. Scrape down the sides as needed. The batter will be a little thin. Fold in the pecans or walnuts.

  7. Pour the batter into the prepared cake pan. Bake for about 35 minutes or until the top of cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a cooling rack. The cake must be cool before serving. Drizzle with the Zabaglione when serving.

  8. For the Zabaglione

  9. Fill a saucepan 2/3 of the way with water and set over medium heat. Bring water to a heavy simmer.

  10. In a large, heatproof bowl add the egg yolks and sugar and whisk until the mixture is thick, pale yellow, and the sugar is mostly dissolved, 3 to 4 minutes. Stir in the white wine, vanilla and salt.

  11. Place the bowl on top of the saucepan with the simmering water. Make sure the bottom of the bowl is not touching the water. Decrease the heat to maintain a simmer. Be sure not to allow steam to escape the sides of the bowl as it may drip into the custard.

  12. Whisk the mixture until it is frothy, and as soon as it thickens into a custard, remove from heat while it is still pourable.

  13. Spoon half of the warm mixture over the cake allowing it to absorb. Allow the rest of the zabaglione to cool for a bit- it will thicken some- and drizzle more over slices of cake when it is time to serve.

From Shawnie's class “Cooking With Wine”

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