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Categories:
all-purpose baking powder unsalted butter sugar eggs honey freshly ground pepper ground ginger salt lemon buttermilk
Viewed: 37 - Published at: 4 years agoIngredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 sticks (1/2 pound) unsalted butter, softened
- 2 1/2 cups sugar
- 5 large eggs, separated
- 2 tablespoons honey
- 1 1/2 teaspoons freshly ground pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon
- 1 cup buttermilk
Method
- Preheat the oven to 325.
- Butter and flour a 10-inch bundt pan.
- Sift the flour with the baking powder into a medium bowl.
- In a large bowl, using an electric mixer, beat the butter with the sugar at high speed until light and fluffy.
- Beat the egg yolks, honey, pepper, ginger, salt and lemon zest into the butter mixture.
- Beat in the sifted dry ingredients alternately with the buttermilk.
- In a stainless steel bowl, beat the egg whites until they hold firm peaks.
- Using a spatula, stir one-third of the beaten whites into the cake batter until well mixed.
- Fold in the remaining whites until just blended.
- Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a cake tester inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then unmold it onto a rack and let cool completely before slicing.
