The egg whites leftover from making Lemon Curd are put to work in the cake. A few time-saving techniques make the lemon curd a simple recipe, using the microwave to get a head-start. This recipe is pretty hearty, although some water can substitute for some of the molasses for a lighter cake. Serves 9 or so.

Ingredients:

• 2 1/3 c. flour
• 1/3 c. sugar
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3/4 tsp. salt
• 2-4" piece ginger (or substitute 2 tsp. dry ginger)
• 1/2 lb. (2 sticks) room temperature butter, divided
• 1/2 c. olive oil
• 5 eggs, separated
• 1 1/2 c. molasses
• 1 cup sugar
• 4 lemons, zested and juiced (1/3 c. total)
  

Mix dry ingredients together first: > 2 1/3 c. flour > 1/3 c. sugar > 1 tsp. baking soda > 1 tsp. cinnamon > 3/4 tsp. salt

Process until fine: > 2-4" piece ginger (or substitute 2 tsp. dry ginger)

Mix the dry ingredients and the following in mixer on low, then 3 min. on med.): > 1/4 lb. (1 stick) butter, soft > 1/2 c. olive oil > 5 egg whites > 1 1/2 c. molasses > the processed (or grated) ginger

Oil and flour 9" square pan (or 13 x 9 " pan, which will cook quicker). Bake 55 min. at 300 degrees. Cool; serve w/ lemon curd.

Lemon Curd

This will make about 1 pint, enough for the above cake.

Mix together until smooth: > 5 egg yolks > 1 cup sugar > 4 lemons, zested and juiced (1/3 c. total)

Microwave 1 min. or so: > 1/4 lb. (1 stick) butter

Slowly mix hot butter into yolk mixture. Microwave 30 seconds, then stir. Repeat until thickened. Can store 2 weeks refrigerated.