Winter is a great time for warming spice-rich foods and also for citrus. This dessert, which made a great birthday cake for a friend, has both of those, plus molasses. I guess some folks don't like molasses - it does have an assertive flavor - but everyone at the table were fans, so the plates of gingerbread squares topped with glistening lemon sauce were enjoyed by all.
If you have a favorite gingerbread recipe, feel free to use it instead of this one, but do make the lemon sauce. It really makes the dish! Somehow the spiciness of the gingerbread is matched well with the zestiness of the lemon in the sauce, each enhancing the other. It doesn't hurt that it's an old family favorite sauce, plus it's easy to make. I made mine the day before and re-heated it at dessert time. I made the cake the same day, but allowed time for it to cool.
For serving you can either place the squares of gingerbread on a dessert plate or in a shallow cereal size bowl. Don't forget the lemon sauce!
Spicy Gingerbread
Based on a recipe from Williams-Sonoma Muffins
1 ½ cups all-purpose flour (7 ½ oz/235 g)
½ teaspoon baking soda (bicarbonate of soda)
¼ teaspoon salt
4 teaspoons ground ginger
1 ¼ teaspoons grounds cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon stem ginger, syrup drained, finely minced
½ cup unsalted butter, at room temperature (4 oz/125 g)
½ cup firmly packed brown sugar, light or dark (3 ½ oz/105 g)
2 large eggs
2/3 cup molasses, light or dark (4 oz/125 g)
2/3 cup buttermilk (5 fl oz/160 ml)
Preheat the oven to 350 degrees F. (180 degrees C.) Grease and flour an 8 or 9 inch (20 or 23 cm) square baking pan or dish. If using a glass baking dish, use 325 degrees F (165 C) for oven temperature.
On a sheet of waxed paper, combine the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
In a large bowl, using an electric mixer on medium speed, cream together the butter and brown sugar until fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Beat in the molasses. Add the dry ingredients in 3 increments, alternating with the buttermilk. Beat well until fluffy and smooth yet thick.
Spoon the batter into the prepared pan and spread evenly.
Bake until the top is dry to the touch and the cake pulls away from the sides of the pan, 35-40 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for at least 30 minutes.
Serve the gingerbread warm or at room temperature, cut into squares. Can be garnished with Nancy's lemon sauce (recipe follows) or lemon curd or whipped cream.
Nancy’s Lemon Sauce
½ cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter, softened
1 ½ tablespoons lemon juice (I used Meyer, but any lemon juice and zest is fine.
Zest from 1 lemon
In a saucepan, mix the sugar and cornstarch thoroughly. Gradually add the boiling water, stirring constantly. Bring to a boil and boil at full boil for 1 minute. Remove from the heat. Add butter, lemon juice, lemon zest, salt and stir until well blended. Serve warm. If using on top of the gingerbread, use a generous amount, perhaps 2-3 tablespoons per serving, or more.