English Ginger Cake

Bake-a-thon 2016: Day 3
Theme: Naked Cakes
Recipe: English Ginger Cake

A ginger and star anise flavored cake that is perfect with evening tea. This yummy naked cake from Britain is super easy to make.



For this week I am posting Naked Cakes, ones that do not have any cream topping. I posted a Parsi Mawa Cake and here is the second cake. This cake is from Vikas Khanna's book Indian Harvest. I was reading the recipes from the book and this one caught my eye.

A cake flavored with ginger is definitely amazing. Adding the licorice flavors of star anise will further make the cake super. So I decided to make this one. In a jiffy, I got together all the ingredients and started making it. That is when I realized that the book does not talk of adding any sugar and star anise in the method. So based on other cake recipes that I have made, I added the two ingredientsin the recipe. 



The cake turned out really good. The two distinct features I saw in the recipe is adding heavy cream in the batter and foaming of baking soda and vinegar before adding it to the batter. I have never made an eggless cake using heavy cream. The result was perfect and when served with steaming hot tea, it made a great tea time snack. 

I made a small 6 inch cake and the moment it was out of the oven, I regretted not making a LARGER cake! Between the two of us, we devoured half the cake in under 30 minutes. The rest of the cake served as breakfast the next day. I have to make another batch of the cake really soon. Hopefully after I am done with teh bakes for this month, I shall make that again. Until then, hope you enjoy this one and come back for the next bake soon. 



Ingredients

All purpose flour 2 cups
Unsalted Butter 1/2 cup, room temperature
Heavy Cream 1 1/4 cup
Sugar 1 cup
Ginger 2 inch piece, minced
Star Anise powder 1 tsp
Pistachios 1 cup, chopped 
Baking Soda 1 tsp
Vinegar 1 tsp



Method

Preheat oven to 350 F/ 180 C. Line a 6 inch round mold with parchment paper and keep ready.

Sift flour and star anise powder. Mix in butter till the mixture is crumbly. Then add pistachios, ginger, sugar and heavy cream and mix till it is combined and soft.

In another mixing bowl add baking soda and vinegar. Whisk till it froths and then add it to the cake mixture. Beat till combined.



Transfer the cake mix to the baking pan and bake for an hour or so till a skewer inserted in the middle of the cake comes out clean. Cool the cake in the pan for a few minutes and transfer to a cooling rack. 


Serve warm or cool. Sprinkle some powdered sugar on top. The cake tastes best topped with creme fraiche and with a side of Orange Pekoe Tea. 






 



This is part of the Bake-a-thon 2016

Komentar

Posting Komentar

Postingan populer dari blog ini

Purple Sweet Potato Bread

Gambar
A super moist bread loaf that is full of Sweet Potato, this chic Purple loaf is not just delicious, it is made using 100% whole wheat flour!  Bread baking is my favorite blogging activity. And loaves made with different ingredients is something I enjoy a lot. From all the loaves I have made in the past, this one is my FAVORITE! What more does a girl want except a bread that is VIOLET?  A few days ago I saw some Purple Sweet Potatoes at the Farmer's Market. I bought myself a couple of pounds. While I used some to make Undhiyu, boiled and roasted a couple; I was left with two BIG ones. The color no longer looked enticing and I was short of ideas of what to do with these.  I made a couple of potato breads using regular potatoes some time back. I decided to replicate that using these sweet potatoes. And viola, the plan worked PERFECTLY! In a few hours I found myself standing with a knife at the kitchen counter staring at a pale violet colored bread.  'Would the bread be ...
Baca selengkapnya

Tuver na Thotha ane Dhokli

Gambar
Blogging Marathon #73 Week 3 Day 3 Theme: Flavors of India Dish: Tuver na Thotha ane Dhokli One pot dish from Gujarat, this  Tuver na Thotha ane Dhokli is perfect for roti and rice. A long lost recipe that is rustic and has a perfect blend of flavors! Tuver or fresh pigeon peas, those green pearls that are signature to the winters. I simply LOVE them in everything from kachoris to undhiya and from curry to stir-fry.   While these green beans were available in the local markets in India only during the winter months, they are available in frozen aisles of the Indian stores in US. That means they are available year round and I love to have them more often.  Back in India, I used to enjoy this simple yet flavorful dish, made from tuver and dhokli(wheat dumplings). The dish is full everything yummy and perfect for steamed rice and rotis.  I have had it several times but never made it the way I did it for the blog. From measuring each ingredient to noting the perfect time...
Baca selengkapnya

Parsi Mawa Cake

Gambar
Bake-a-thon 2016: Day 2 Theme: Naked Cakes Recipe:  Parsi Mawa Cake A perfect balance of mawa, flour and cardamom is used to make a yummy Mawa Cake. Pistachios and almonds add to the beauty and flavor of this cake! Today is a new week in the month lng Bake-a-thon and this week I am making Naked cakes. As the name suggests, these cakes have minimal or no cream and the cake can be seen without having to remove any cream from it.  For the longest time I have been baking Naked Cakes and Tea time breads. This is primarily because I was not confident of working with buttercream and fondant. Plus, Naked Cakes come together in no time and are generally as easy as mix, stir and bake!  From all the cakes I have made in the years, this Mawa Cake makes it to my favorite five! For all those from Mumbai, you can surely relate to my love for the soft and spongy Mawa Cake we get from all the Irani Cafes. Trying to replicate that cake, I came across this recipe from Madhuri's blog. It ha...
Baca selengkapnya