<http://schema.org/recipeInstructions>
" With 1 tablespoon butter, lightly coat five 6-ounce ramekins and set aside. Fill a 9- by 13-inch pan with water, fit a wire rack in the bottom of the pan, and bring the water to a boil over high heat. Reduce heat to low. Sift the flour, bread crumbs, baking powder, and salt together and set aside. Beat remaining butter and 1/3 cup sugar together in a large bowl with a mixer set on high speed until light and fluffy. Add the egg and mix until just combined. Add the flour mixture, 1 tablespoon lemon juice, and lemon zest and mix just to combine. Beat the egg whites in a large bowl with a mixer set on high speed until stiff peaks form. Gently fold the egg whites into the batter until incorporated. Divide the cake batter evenly among the ramekins and tightly cover each with aluminum foil. Transfer the ramekins to the prepared pan. Cover tightly with a lid or aluminum foil, increase heat to medium, and steam for 20 to 25 minutes. Remove pan from heat, remove lid and foil, and cover with a damp cloth. Cool to room temperature and remove cakes from ramekins. Combine the berries, liqueur, remaining lemon juice, 1/4 cup sugar, and ginger and lightly mash. Let the mixture stand until the berry juices begin to release -- about 30 minutes. Spoon berries and their juice over cakes and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27236/lemon-cakes-berry-salsa-3549/>