Photo: ricette.giallozafferano.it

Presentation

Dessert consisting of a cake prepared with lemon peel, ginger, flour, sugar, yeast, vanilla and seed oil, covered with a glaze prepared with icing sugar, water and yellow coloring.

Ingredients

for a 24 cm diameter mold

Water – 330 g / 330 ml (11.2 fl oz / ≈ 1⅖ cups)

Lemon zest – 50 g (1.8 oz / ≈ ½ cup, finely grated)

Fresh ginger, peeled – 60 g (2.1 oz / ≈ ⅓ cup, grated)

All-purpose flour (type 00) – 300 g (10.6 oz / ≈ 2½ cups)

Sugar – 200 g (7.1 oz / ≈ 1 cup)

Baking powder – 16 g (0.56 oz / ≈ 4 teaspoons)

Seed oil – 90 g / 90 ml (3 fl oz / ≈ ⅓ cup)

Vanilla bean – 1 bean

To oil and flour the pan

All-purpose flour (type 00) – as needed

Seed oil – as needed

For the lemon and ginger glaze

Icing sugar (powdered sugar) – 120 g (4.2 oz / ≈ 1 cup)

Water – 40 g / 40 ml (1.35 fl oz / ≈ 2½ tablespoons)

Yellow food coloring – ½ teaspoon

Method

Peel the ginger.

Cut it into small pieces

Peel the lemon, obtaining the zest.

Pour the water into a saucepan and bring it to a boil

Pour in the chopped ginger and lemon zest.

Let it boil for 10 minutes

Remove the saucepan from the heat.

Cut a vanilla bean lengthwise and collect the seeds with a knife

Remove the saucepan from the heat and add the vanilla seeds.

Add the berry then cover the saucepan with plastic wrap and leave everything to infuse for at least 2 hours (or even overnight).

After this time, filter the infusion with a sieve by collecting it in a jug. Put the sugar in a large bowl and pour in the infusion, stirring well to dissolve the sugar.

Add the seed oil, always stirring well.

Sift the flour with the baking powder and add the powders, a tablespoon at a time, to the emulsion of water, sugar and oil, stirring well to avoid the formation of lumps.

Proceed until you have incorporated all the flour.

Oil a 24 cm diameter mold, using seed oil and distributing it well over the entire surface of the mold, using a little kitchen paper.

Flour it, using a tablespoon of flour and turning the mold upside down to remove the excess.

Pour the dough into the mold: if necessary, use a spatula to distribute the dough evenly

Bake in a preheated static oven at 180° for 50 minutes.

Remove it from the oven and let it cool.

For the icing, put the powdered sugar in a small bowl and add the water. Mix well until the mixture is lump-free

Add half a teaspoon of yellow gel food coloring.

Mix well

Turn out the cake, placing it on a plate.

Pour the icing over the cake and distribute it well over the entire surface

Decorate the cake with a slice of ginger and let it rest until the icing is dry

Allergens

• Flour: contains gluten from cereals included in EU Regulation 1169/2011
• Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy
• Various seed oils: check for allergens among the ingredients on the label
• Vanilla: possible reactivity in case of sensitivity to spices
• Ginger: possible reactivity in case of intolerance to spices

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants
• Ginger: helps fight the sense of nausea and also has anti-inflammatory properties, facilitates digestion and strengthens the immune system
• Seed oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Composition

Safety / Intended use

Can also be administered in case of:

• Anorexia – Weight Loss
• Nausea and vomiting
• Mucositis – Lesions of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)