Ginger Cake with Riesling Crème Anglaise

Alsatian Ginger Cake is also called pain d’epices. It’s often served during the holidays, but we still enjoy the warming spices on a cold winter day.

Ginger Cake with Riesling Crème Anglaise
makes 1 9x5 loaf pan

shopping list —

• 4 large eggs

• 275 grams (about 2 medium) bosc pears, grated on a microplane

• 8 grams (1” knob) fresh ginger, peeled

• 200 grams (1 cup) canola oil

• 210 grams (1 cup) granulated sugar

• 135 grams (1 cup) lightly packed dark brown sugar

• 160 grams (1/2 cup) molasses

• 280 grams (2 cups) ap flour

• 13 grams (2 tsp) baking powder

• 6 grams (1 tsp) kosher salt

• 6 grams (1 tsp) ground cinnamon

• 4 grams (1/2 tsp) ground alspice

• 4 grams (1/2 tsp) ground clove

• 1 extra bosc pear, sliced

for the crème anglaise —

• 8 oz heavy cream

• 3 egg yolks

• 1/4 cup sugar

• 1 vanilla bean, scraped

• 2 oz riesling

equipment —

• stand mixer with whisk attachment or bowl with whisk

• medium mixing bowl

• loaf pan

• small mixing bowl (crème anglaise)

• medium saucepan (crème anglaise)

• whisk

steps —

1. Preheat the oven to 350°F.

2. Whisk the eggs in a large bowl or stand mixer.

3. In a food processor, blend the pears until it looks like applesauce. Add the blended pear and the microplaned ginger to the eggs.

4. Mix in the granulated sugar, brown sugar, molasses, and oil. Mix until smooth.

5. In another bowl, mix together all the dry ingredients.

6. Add the dry to wet ingredients, whisking until smooth — but don’t overmix.

7. Either spray the loaf pan with cooking spray or grease the inside with butter and lightly dust with flour. Pour the cake batter in the pan 2/3 full.

8. Cut the remaining pear in slices and fan gently over the top of the cake. Bake for 45-60 minutes, or until the cake is golden brown, and you can insert a toothpick and it comes out clean. Allow to cool before slicing.

for the Crème Anglaise —

1. In a medium saucepan, heat the cream, sugar, and vanilla bean & pod until it just reaches a simmer.

2. Meanwhile, whisk together the egg yolks and the riesling until smooth.

3. Temper the egg yolks by adding in 1/4 of the hot cream to the egg yolk bowl, whisking until smooth.

4. Add the egg yolk mixture back into the saucepan over medium low heat. Whisk constantly the mixture has thickened and coats the back of a spoon, scraping down the sides as needed. Transfer to a clean bowl over an ice bath, and stir until the crème anglaise cools.