I still have quite a bit of Crystallized Ginger/Candied Ginger in the fridge and I used it to bake this delicious Orange Ginger Cake. I admit that I was apprehensive at first because even though I love ginger, I was not so sure if I would like it in a cake.
But I was prepared to give it a go because that was the only way to find out. Having just discovered the beauty of oranges in a cake, I was quite sure that I would love the orange flavour. And I wondered if the crystallized ginger would taste overpowering or hot in the cake.
This recipe (again!) comes from the book Lovely Butter Cakes. Looks like this is my favorite baking book :) The recipe calls for a product known as Cream Well which I am not familiar with. There is a note in the book that explains that Cream Well is a white cream that is refined from palm oil. It is commonly used for cake decoration after the beating process to enhance the butter flavor. I was not about to go out and get Cream Well and decided to use extra butter in it's place.
I have cut down on the sugar in anticipation of the sweetness that comes from the crystallized ginger. But the cake still came out a little bit sweet for my liking. But wow, the cake was delicious! It was fragrant with hardly any hint of ginger.
|See the ginger?|
When I tasted a piece (making sure I choose the part that was studded generously with ginger) I was very pleased as it tasted so good. The crystallized ginger, which is hot when eaten on it's own, lost it's bite and was very mild. It complemented the orange flavor beautifully.
This cake really made my day. It is moist, buttery, orangey and best of all now I know one yummy way to use crystallized ginger besides chomping on a piece every time I open the fridge. By the way, I found ready made candied ginger at Aeon just like what Baby Sumo told me. It is at the place where they sell nuts and tidbits. But really, for me, I will spare some time to make more candied ginger.
This cake is another keeper for me and for my next bake, I will further reduce the sugar.
Orange Ginger Cake
Recipe source : Lovely Butter Cakes (page 102)
(My adaptations and notes in red)
- 100g butter
- 70g cream well
(I used 200g butter)
- 150g caster sugar (I used 100g but still found it too sweet)
- 3 eggs
- 50ml orange juice (I did not measure and used juice from 1 orange)
Ingredients B (sifted)
- 70g high protein flour
- 100g self-raising flour
(I used 200g self-raising flour)
- 30g glazed ginger (chopped)(I used 50g finely chopped)
- 1tsp orange emulco (I used zest from 1 orange)
- Orange slices (cut into half moon shapes)(I omitted)
1. Beat butter, cream well and sugar until creamy.
2. Add eggs, one at a time, beating well after each addition.
3. Alternately fold in ingredients B and orange juice. Mix well.
4. Lastly add ingredients C and mix well.
5. Pour the batter into baking mould and top with orange slices.
6. Bake at 170C for 35-40 minutes or until cooked. (I baked at 160C for 1 hour)