Today's Ingredient is Crystallized ginger - suggested by one of our bakers so saw our last episode on Facebook. This is exciting stuff especially for those of you who love ginger.
One of our bakers, Laura wrote in and requested an episode on Crystallized Ginger. Now that was interesting - not an ingredient we use every day - perfect.
One thing she mention that was completely piqued my interest was that she mentioned that a soapy after taste when she had used crystallized ginger. Wow! I had heard that about cilantro but what about ginger - well I did a little digging and yes - it is possible (although it happens very infrequently) that this can happen. You'll have to watch the episode for the big reveal on why ginger can leave a soapy after taste. (Now this is rare - I don't want to put you off ginger). Click on the Ingredient Function Friday tab on the top right corner of the screen to watch and learn.
For those of you who don't the pound cake without ginger is delicious just as it is - and you can customize it with grated citrus zest - or add chocolate chips, (3-4 ounces) toasted nuts - you can take part of the batter add 2-3 ounces of melted chocolate and create a marble poundcake.
if there is an ingredient that you want to learn more about please leave me a note in the comments below and I will add it to the list.
Please bake this cake and let me know how you like it. Happy Baking! Colette
Ginger Pound Cake with Ginger Glaze
Equipment: Stand mixer fitted with paddle attachment, spatula, 8X4 loaf pan greased and lined with a parchment paper sling, scale, sifter, teaspoons
8 oz (227g) cake flour
1 tsp. baking powder
1/2 tsp ground ginger
1/4 tsp salt
8 oz (227g) unsalted butter, slightly softened - leave out for 15 minutes - do not let it get too soft
6 oz (170g) granulated sugar
1 teaspoon vanilla extract
3 large Eggs (153g)
1 1/2 ounces Crystallized Ginger, cut into small pieces
Oven: 350 degrees
8x4 loaf pan, greased and lined with parchment sling that extends 1” above top of pan.
Grease the parchment paper.
1. Sift the cake flour, baking powder, ginger and salt. Set aside.
2. Cream the butter until it no longer clings to the paddle about 1 minute.
3. Add the sugar and vanilla and beat on medium speed for 8-10 minutes. Set a timer - I find when timers aren't set, creamed batters are under creamed.
4. Stop the mixer and scrape down the bowl with a spatula at least twice during the 8-10 minutes. It should be really light.
5. Add the eggs in 2 increments. Mix on low speed for 20 seconds, scrape down and then mix on medium speed for 25 seconds do this for each increment.
6. Fold in the dry ingredients and crystallized ginger. Do not over mix.
7. Scrape the batter in the greased pan.
8. Bake at 350.
9. Start checking in 30 minutes, the cake will not be done - it can take 45-50 minutes. But if you feel that it is over browning turn the oven down to 325. Once the cake has risen and somewhat set (after 35+ minutes) it is ok to turn down the oven. The cake is done when a cake tester or skewer inserted in the center comes out clean.
Equipment: Small saucepan, whisk, strainer
- 3 ounces water
- 3 ounces sugar
- 1" piece of fresh ginger - peeled and roughly chopped
- Combine water and sugar in small saucepan, whisk together and bring to a boil. Add the fresh ginger.
- Turn off heat and let sit until cool. Strain and set aside.
When cake comes out of the oven let sit in the pan for 5-10 minutes and then turn out onto a wire rack set on top of a baking sheet. Brush warm cake with warm glaze. This is really delicious with a cup of tea or coffee.