Cook The Book: Gingerbread Cakes With Lemon Sauce

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Serious Eats


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For the gingerbread cakes:

2 cups (290 g/10.23 oz) unbleached all-purpose flour

2 1/4 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

1/4 cup plus 1 tablespoon (71 g/2.5 oz) unsalted butter, softened

1/4 cup (50 g/1.76 oz) sugar

1 large egg

3/4 cup (255 g/9 oz) molasses, dark

3/4 cup (170 g/6 oz) water, hot


For the lemon sauce:

5/8 cup (125 g/4.4 oz) sugar

Juice of one large lemon

3 tablespoons (42 g/1.5 oz) boiling water

1 1/2 teaspoons grated lemon zest

1/2 cup (1 stick/113 g/4 oz) unsalted butter, cold

For the whipped cream:

1/2 cup (116 g/4.09 oz) heavy cream, cold

2 teaspoons sugar

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