Organic Emily

Gingerbread with Lemon Cream and Cranberry Strawberry Sauce

Gingerbread with lemon crean and cranberry sauceThis is the perfect holiday treat!  So many flavors and textures in one bite!  The dense gingerbread with it’s perfect combination of spices, the lemon cream with it’s bright and sweet smoothness and the cranberry sauce to add just enough tartness to top it all off!  You won’t be disapointed with this dessert and neither will your friends and family!



Heat oven to 350 degrees and grease a 10″ round baking pan.

In a large bowl whisk together the following ingredients:

2 1/2 cups all-purpose flour

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup organic sugar

In a medium sauce pan melt 3/4 cup (1 1/2 sticks) butter, let cool and whisk together with the following ingredients in a medium bowl:

1 cup molasses

1/2 cup buttermilk or plain yogurt

1/2 milk

1 large egg

Add to the flour mixture and combine just until evenly incorporated.  Pour into the greased 10″ round baking pan and bake for 40 minutes or until an inserted toothpick comes out clean.  Let cool for 10 minutes in the pan then remove and finish cooling on a wire rack.

Lemon Cream

In a small sauce pan whisk constantly over medium heat, 5 large egg yolks, 1/2 cup sugar and 1/2 cup fresh squeezed lemon juice until thickened for about 10 minutes.  Remove from heat and whisk in 2 ounces of chopped white chocolate until melted and incorporated.  Strain through a mesh sieve to remove any lumps and refrigerate for 2 hours.  Whip 1 cup heavy cream and gently fold into the cold lemon curd.  Spread onto the gingerbread and refrigerate.

Cranberry Strawberry or Raspberry Sauce

In a large sauce pan over medium heat mix together 12 oz. package of fresh or frozen cranberries, 1/2 cup water and 1/2 cup sugar for about 10-20 minutes or until the cranberries start to pop and the mixture begins to thicken.  Remove from heat and add 1  1/2 cups sliced fresh strawberries or whole raspberries.  Allow to cool completely and then spread gently onto the lemon cream.  Serve immediately.



Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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