When my godsister Caiti and her mom were planning their visit, I sent them a message and declared: "I take requests." Caiti didn't hesitate. She asked for my gingerbread with lemon curd. Done. I served this as dessert for their first evening in town.
I have long adored the combination of gingerbread and lemon. You can read my post: Mrs. Coughran's Southern Gingerbread with Lemon Sauce. As always, I tweak and twist and have created a version of my own.
Olive Oil Gingerbread
1/2 cup olive oil (I used the Arbequina from local-to-me The Quail & Olive)
3/4 cup dark molasses
3 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1" knob of fresh ginger, peeled and grated
1/2 cup organic dark brown sugar, lightly packed
1 large egg
1 cup buttermilk
optional: organic powdered sugar for serving
Preheat oven to 350 degrees Fahrenheit. Generously grease a baking dish. Set aside.
Place all of the ingredients together in a large mixing bowl. Stir with a spatula or wooden spoon until everything is moistened and just combined. Spoon the batter into the baking dish. Bake for 50 to 55 minutes or till a toothpick inserted comes out clean.
If you are dusting the gingerbread with powdered sugar and topping with lemon curd, do that just before serving. But this moist, spiced cake is just as delicious naked!
1 cup freshly squeezed lemon juice
1 cup organic granulated sugar
1 teaspoon freshly grated ginger
3/4 cup (1-1/2 sticks) salted butter
Also needed: balloon whisk; clean jars with lids
Place juice and sugar in a heavy-bottomed skillet. I like to use my enameled cast iron braiser for this process. Heat over medium and whisk until the sugar dissolves.
In a mixing bowl, whisk the eggs and grated ginger to break up the yolks and create a homogenous color. This step is important as you don't want scrambled eggs in your curd.
Add the eggs to the juice and keep whisking. Once the mixture begins to thicken and hold whisk marks, add the butter and whisk until melted.
Cook just until the curd is thickened again. It will continue to thicken as it cools, so don't worry if it's still a little bit liquidy. As long as it hold whisk marks, you're good. Spoon the curd into sterlized jars and refrigerate when cool.
Place slices on individual serving plates. Dust with powdered sugar. Scoop lemon curd on top.