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125g unsalted softened butter
2g vanilla extract
1 large lemon for its zests and juice
12g grated ginger
140g all purpose flour
25g almond flour
2.5g baking powder
30g simple syrup (1 part sugar for 1 part water)
5g Grand Marnier
1g saffron pistil
Preheat your oven at 350F.
Bring together the softened butter, sugar, vanilla extract, lemon zest and ginger zested in the bowl of your mixer and whisk on medium speed until you obtain a cream.
Add the eggs one at a time then add the lemon juice.
Sift almond flour, all purpose flour and baking powder, add to the batter and mix until just combined.
Butter the inside of the donabe and pour the batter inside. Place a towel on the working surface to tap flat the donabe, this way the batter will set evenly inside.
Drizzle half of the Grand Marnier syrup over the batter then sprinkle the saffron. Place the cover over the donabe and cook in oven for 35 minutes.
When cooked remove the cover and drizzle the rest of the syrup.
Serve the cake in the donabe with a salad of orange and pineapple seasoned with lime juice and olive oil.