Gingerbread cake with honey-lime soaking
6 servings
90 minutes
Ginger cake with honey-lime soak is a true masterpiece of European cuisine, combining the spiciness of fresh ginger, the tenderness of airy dough, and the refreshing tartness of lime. Historically, ginger desserts originated in medieval Europe where ginger was considered an expensive spice available only to the elite. Today, this cake is the perfect choice for cozy tea times and festive treats. Its subtle aroma evokes memories of winter evenings, while the honey-lime soak gives it delightful moisture and flavor harmony. The light sweetness of honey softens the sharpness of ginger, creating a balanced gastronomic experience. It can be served warm or chilled alongside a cup of fragrant tea or coffee. Such a dessert not only delights the taste but also warms the soul.
1
First, we prepare the syrup: in a saucepan, bring 150 ml of water to a boil, add 50 grams of sugar, honey, lime juice, and simmer on low heat for a couple of minutes. Set aside to cool.
- Sugar: 100 g
- Honey: 2 tablespoons
- Lime: 1 piece
2
Preheat the oven to 180 degrees.
3
Line a flat muffin pan with baking paper (so that the edges extend over the rim), and grease with butter.
4
Whip the egg whites with salt for 3-4 minutes.
- Chicken egg: 4 pieces
- Salt: pinch
5
Beat the yolks with the remaining sugar, sift in the flour with the baking powder. Mix thoroughly. Add grated ginger.
- Sugar: 100 g
- Wheat flour: 100 g
- Baking powder: pinch
- Fresh ginger root: 10 g
6
Gently combine the yolk mixture with the whites. It should result in a liquid batter.
7
Pour the batter into the prepared mold. Bake until a nice golden color (this depends on the oven, it takes about half an hour for me).
8
Pour the hot cake with the previously prepared syrup, leave it to cool and soak. When the cake is completely cool (not earlier than an hour), remove it from the mold and take off the paper.
- Honey: 2 tablespoons