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Gingerbread Cake with Persimmon Curd dusted with powder sugar
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Gingerbread Layer Cake with Persimmon Curd and Creme Fraiche Whipped Cream

Dark, rich, and aggressively spiced, this cake is hit with both fresh and ground - to ensure no one can mistake this for anything but the eponymous dessert.
Course Dessert
Keyword crème fraîche, gingerbread, persimmon curd
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 821kcal
Author Cake adapted from Claudia Fleming


Gingerbread Stout Cake

  • 1 cup oatmeal stout or Guinness Stout
  • 1 cup dark molasses
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated ginger
  • 3/4 cup vegetable oil
  • Confectioners sugar for dusting

Fuyu Persimmon Curd

  • 3/4 cup fuyu persimmon pulp from about 3 very ripe persimmons
  • 1/4 cup lemon juice
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • pinch salt
  • 1 cup unsalted butter cut into 1" cubes

Creme Fraiche Whipped Cream

  • 2 cups heavy cream very cold
  • 6 tablespoons powdered sugar
  • 1/2 cup crème fraîche


Persimmon Curd

  • Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.
  • While the water is heating, slice the permissions across the top. Using a spoon, scrape the flesh out of the persimmon like you're carving a pumpkin.
  • Combine lemon juice, persimmon pulp, whole eggs, yolks, sugar, butter, and salt in a stainless steel bowl on top of double boiler. Whisk ingredients constantly for 10 minutes until the mixture becomes very thick and registers 180°f on a thermometer.
  • Remove the bowl from the water and strain the curd into a storage container with a tight-fitting lid to remove the solids and refrigerate until cold. Curd can be stored for up to 5 days.

Gingerbread Cake

  • Preheat oven to 350°F.
  • Generously butter a half sheet pan and dust with flour, knocking out the excess. Line with parchment and grease again.
  • Bring the stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda and then cool to room temperature.
  • Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs, fresh ginger, and sugars. Whisk in oil then the molasses mixture. Add to flour mixture and whisk until just combined.
  • Pour batter into a sheet pan and rap pan sharply on counter to eliminate air bubbles. Bake in the middle of oven until a tester comes out with just a few moist crumbs adhering, about 15 minutes.
  • Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Make the Crème Fraîche Whipped Cream

  • In a large bowl, beat heavy cream and powdered sugar on medium speed with a whisk or electric mixer until soft peaks. Beat in crème fraîche, about 30 seconds more.

Cake Assembly

  • Cut the cooled cake in half lengthwise into two 9x13" rectangles. Cut each half again into four smaller rectangles, about 9x4". Discard (eat!) the leftover cake.
  • Assemble the cake by alternating layers of cake with curd and whipped cream. Serve immediately dusted with confectioners sugar and more curd or store in the refrigerator for up to three days.


Calories: 821kcal | Carbohydrates: 91g | Protein: 7g | Fat: 48g | Saturated Fat: 32g | Cholesterol: 224mg | Sodium: 124mg | Potassium: 610mg | Sugar: 72g | Vitamin A: 1290IU | Vitamin C: 2.3mg | Calcium: 159mg | Iron: 3.2mg