Ginger & Lemon Cake
Ginger & Lemon Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
4-5
Prep Time
20 minutes
Cook Time
15-20 minutes
This Ramadan, elevate your Iftar table with a cake that balances warmth and citrusy brightness. The rich intensity of Callebaut Dark Chocolate 811 pairs perfectly with the refreshing tang of Capfruit lemon zest, while a hint of ginger adds a comforting spice. Moist, flavorful, and deeply indulgent, this cake is a celebration of bold flavors—perfect for sharing with family and friends as you break your fast. A sweet treat that brings warmth and joy to your Ramadan evenings!
Author:Callebaut Belgium
Ingredients
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4 Whole Eggs
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135 g Sugar
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130 g Grapeseed Oil
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150 g Unsweetened Condensed Milk
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40 g Powdered Milk
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300 g Flour
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20 g Baking powder
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0.5 g Salt
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50 g Candied Ginger
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8g Cap Fruit Lemon Frozen Fruit'Zest
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20g Cap Fruit Lemon juice and pulp Frozen Fruit Puree No Added Sugar - 1kg Tub
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100 g Crushed Almonds
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350g Dark Chocolate 54.5% Min Cocoa, n° 811
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4g Cap Fruit Lemon Frozen Fruit'Zest
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10 g Ginger Juice
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120 g Even Fresh UHT Cooking Cream 15% Fat
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12 g Inverted Sugar
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250g Dark Chocolate 54.5% Min Cocoa, n° 811
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30 g Oil
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100g crushed almonds
Cake
Callebaut Dark Chocolate Ganache
Callebaut Dark Chocolate Glaze
Directions
Cake
Preheat the oven to 170°C.
In a large mixing bowl, beat the eggs with the sugar until you get a foamy mixture. Add the oil and condensed milk, mix well.
In another bowl, mix the flour, powdered milk, yeast, and salt. Gradually add this mixture to the liquid preparation while continuing to stir.
Incorporate the lemon zest, lemon juice, chopped candied ginger, and crushed almonds. Mix until you get a homogeneous batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven for about 10 to 12 minutes. Let the cake cool in the pan for a few minutes, then prepare the ganache
Callebaut Dark Chocolate Ganache
In a saucepan, heat the cream over medium heat until it's warm, but do not bring it to a boil.
Add the lemon zest and ginger juice to the heated cream. Stir well to infuse the flavours. Add the inverted sugar to the mixture and continue stirring until the sugar is completely dissolved.
Bring the mixture to a boil, then immediately remove it from the heat. Pour the hot mixture over the chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt. Gently stir the mixture with a food processor until the chocolate is completely melted into the cream.
Let the ganache cool to room temperature. After piping it onto the cake, place it in the refrigerator to allow the ganache to firm up.
Callebaut Dark Chocolate Glaze
Melt the dark chocolate. Once the chocolate is completely melted, add the oil and almonds, mix until smooth and shiny.
Allow the glaze to cool slightly so it thickens but is still easy to pour.
Pour the glaze evenly over the top of the cake
