Ginger and lemon cake, the recipe to prepare it fresh and soft even without butter
Ginger and lemon cake, prescription to prepare it at home with fresh and not very refined ingredients. Perfect to serve as a snack or even at the end of a meal, this soft dessert without butter it has a fresh and delicate aftertaste.
The decoration made with a vegetable lemon glaze gives this cake a delicious freshness that does not make you regret the absence of filling. The mixture prepared with not very refined ingredients is flavored with some fresh ginger and with lemon peel that give it a very pleasant aftertaste.
To fully enjoy this cake we advise you, once garnished, to let it rest for at least five / six hours in order to perfectly harmonize the ingredients.
Ingredients for the cake with a 26 cm mold
- 2 eggs
- 200 1 grams of flour
- 150 gr of brown sugar
- 80 grams of sunflower oil
- 25 grams of water
- 8 gr of baking powder
- 20 gr of fresh ginger
- 1 lemon bio
- oil and flour to taste for the mold
Ingredients for the glaze
- 300 grams of water
- 3 teaspoons of cornstarch
- 1 teaspoon of agave syrup
- 1 tablespoon of sunflower oil
- 4 tablespoons of lemon juice
- grated lemon peel to taste
- Preparation Time:
15 minutes - Cooking time:
30 minutes - Rest time:
cooling time - Dose:
8 people to - difficulty:
low
How to prepare the ginger and lemon cake: procedure
- Grease and flour the mold.
- Shell the eggs in a large bowl and whip them until frothy,
- to incorporate then the sugar and then also the grated ginger and lemon peel,
- add the oil and the water and, always whipping, finally add the flour and the sifted yeast.
- Continuation to whip the mixture until it comes down from the whips without breaking, then pour it gently into the mold and bake in a hot oven at 180 °,
- cook for about thirty minutes and when cooked, remove from the oven,
- unmold gently and let the cake cool on a wire rack.
- Meantime prepare the glaze, then dissolve the cornstarch in the water and put everything in a saucepan, now add the lemon juice, a little peel and oil and place on the small stove,
- On fire moderate and stirring often to thicken until you get a consistency similar to a syrup, then remove from heat and allow to cool completely.
- When the icing and the cake will be cold, the cake can be decorated on the surface with the icing by spreading it on the cake a little at a time with a large smooth blade knife, then add pistachios and lemon pieces if you like.
How to store the lemon ginger cake:
The ginger and lemon cake can be stored for a couple of days in the refrigerator in special airtight containers but before serving it will be preferable to let it cool a little.
Others may also interest you:
- lemon cake recipes
- dessert recipes without butter
- recipes with ginger
