Crystallized Ginger - Yoghurt Pound Cake

READY IN: 1hr 35mins
chia
Recipe by evelyn/athens

A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.

Top Review by Jangomango

This has a lovely texture and is way more delicate in gingery flavour than you'd expect. It's delicious. For me, it would have been too sweet with those proportions, so I cut the sugar to 1 3/4 cups, and next time will cut it further to 1 1/2 cups. I cooked this in a fleximold. It was good you mentioned the oven temperature being low - I would have put it higher but left it at 300. You are right. It works. I used the thick Greek yoghurt and it makes a difference. Ordinary yoghurt would not give it the beautiful smooth texture.

Ingredients Nutrition

Directions

  1. Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
  2. With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
  3. Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.

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