Ginger and Lemon soft Cake.

DI Chiara Maci | 23 May 2019 | IN COLLABORAZIONE CON Pompadour

I anticipated it in the Instagram stories and finally here it is.

Ginger and lemon soft cake. Very soft, fabulous for breakfast and with two ingredients that I love.

No excuses, you have to try it.


300g of flour 00

200g of sugar

4 big eggs

130g of seed oil

120ml of infused ginger and lemon

1 small ginger

1/2 package of baking powder

1 pinch of salt


Peel of two whole lemons

1 small grated ginger

1 egg

500ml of rice milk

60g of cornstarch

60g of sugar or light brown sugar

– Start with the cream by heating the milk into a saucepan.

– Break the egg into a bowl and and beat it with sugar to make a frothy mixture.

– Sift cornstarch and add it, pour the hot milk, stirring.

– Put it back over heat to thicken, stirring constantly and adding the zest of the two lemons and the grated (small) ginger. Let it cool down.

– For the cake dough: whisk the whole eggs into a bowl with sugar and salt and add the oil gradually.

– Prepare the infusion of ginger and lemon, concentrate of two sachets in water with the ginger in pieces.

– Sift flour and baking powder. Add them with the infusion also, removing ginger.

– Flour and butter a 24cm mold and pour the mixture.

– Add the cream filling to the surface and cook in a preheated oven for 30 minutes at 180c, until golden brown.

– Let the cake cool down and serve.

Photo by Chiara Maci
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