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Correo Electrónico
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Ingredientes
- 1Â 1/4 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 Tbsp. Grnd ginger
- 2 tsp Cinnamon
- 1/2 tsp Grnd nutmeg
- 1/4 tsp Grnd cloves
- 1 c. Sugar
- 1 Tbsp. Instant coffee granules
- 1/4 c. Unsulfured molasses
- 3 Tbsp. Butter
- 1 x Egg
- 1/4 c. Chopped candied ginger
- 1/4 c. Finely minced pecans
- 1/2 c. Heavy cream
- 1 x Egg yolk
- 1/4 c. Sugar
- 2 Tbsp. Butter
- 1/2 tsp Vanilla
- 1/2 c. Plus 2 Tbsp. shredded unsweetened coconut
- 1/2 c. Finely minced pecans
Direcciones
- Prepare cake: Preheat oven to 350 degrees F. Butter and line an 8 by 3-inch springform pan with wax paper; butter and flour paper.
- In a large bowl combine flour, baking pwdr and soda, salt and spices. In a small saucepan dissolve sugar in 1 c. of water and bring to a boil. Stir in coffee granules, molasses and butter. Let syrup cold slightly. In a small bowl beat egg. Gradually whisk some syrup into egg, then whisk egg mix into remaining syrup. Whisk syrup mix into dry ingredients.
- Pour batter into prepared pan.
- Bake cake for 35 to 40 min, or possibly till center is nearly set, but slightly loose. Sprinkle cake with ginger and pecans and bake 15 to 20 min longer, or possibly till cake tests clean and center of cake is set but moist. Cold cake on a rack for 15 min. Remove sides of pan and let cake cold completely. Remove bottom of pan and waxed paper.
- Meanwhile, prepare filling: In a saucepan whisk together cream, egg yolk and sugar. Cook, whisking constantly for 2 min till mix thickens.
- Remove from heat and stir in butter, vanilla, coconut and pecans; set aside to cold.
- Halve cake horizontally with a serrated knife. Spread coconut filling on bottom layer, then cover with top layer.
- Yield: 1 8-inch cake
