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So many things to say about this scrumptious desert. I love the way the ginger, lemon and blackberries compliment one another- a little flavor explosion with every bite. And the moist cake, smooth whipped cream and berry crunch are perfectly matched textures.
About once a week I make a desert, usually for Shabbat on Friday evenings. This week, after a few days of very spring like weather, I wanted a desert that tasted like Spring too. Also berries are in season and they are beautiful!
First, I found a Lemon Ginger Pound cake recipe and got started. It’s best to make this recipe far enough in advance to allow the cake to completely cool and dust with confectioners sugar before it’s time to serve.
Once the cake was in the oven, in a chilled glass bowl, I whipped 2 cups of heavy cream with 1/2 cup confectioners sugar and a dash of vanilla. Once whipped I set aside.
Next I gently rinsed the black berries and laid them out on a towel to dry and returned to refrigerator.
But here’s the secret- a ginger syrup to drizzle on each serving.
Ginger Syrup
In a small saucepan, I combined 1/2 cup of sugar and 1/2 cup water and a piece of fresh ginger, about 3 inches long, peeled and roughly chopped. I brought to a boil, and stirred until sugar dissolved. Then I covered pan and removed from heat. I set aside to steep, at least 20 minutes and up to 1 hour. The longer the syrup steeps, the stronger the ginger flavor will be. I poured through a strainer into a little mason jar and stored in refrigerator until I was ready to use. SIDENOTE: this syrup would be a great addition to a cocktail.
When I was ready to serve, I sliced the the pound cake and plated on individual serving dishes. Topped with a dollop of fresh whipped cream, a handful of blackberries and a generous drizzle of the ginger syrup, this desert won a thumbs up from everyone in the family.
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