DAVID LEBOVITZ'S FRESH GINGER CAKE

Steps:

• Preheat the oven to 350 degrees (175 C). Butter the bottom and sides of a 9-inch (23-cm) springform or round cake pan with 2-inch (5-cm) sides and line the bottom with a circle of parchment paper.
• In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.
• In a large bowl, mix together the molasses, sugar, and oil. In a medium bowl. whisk together the flour, cinnamon, cloves, and pepper.
• In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger.
• Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
• Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or toothpick inserted into the center comes out clean, about 1 hour. Let cool completely.
• Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
• Serving: Serve wedges of this cake with whipped cream, ice cream, or a fruit compote.
• Storage: Because this cake is so moist, it keeps well for up to 5 days at room temperature. It can be frozen for up to 1 month.
• Lemon Curd
• In a small nonreactive saucepan over low heat, combine the 1/2 cup (125 ml) lemon juice, 1/2 cup (100g) sugar, and the butter. Set a mesh strainer over a medium bowl.
• In another medium bowl, briefly whisk together the eggs and the yolks. When the butter has melted, whisk some of the warm liquid from the saucepan into the eggs, whisking constantly as you pour, then stir the egg mixture into the saucepan. Cook, whisking constantly, until the curd starts to thicken and looks slightly jelled. Don't let the mixture boil.
• Pour the lemon curd through the strainer set over the bowl. Cover, let cool, then refrigerate until chilled.
• Whipped Cream
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it forms soft peaks.
• To finish, fold the whipped cream into the chilled lemon curd.