Delicious Crystallized Ginger Yoghurt Pound Cake Recipe
Welcome, foodies! I’m excited to share with you my latest creation featuring one of my all-time favorite ingredients: crystallized ginger. Today, we’ll be making a protein-rich Crystallized Ginger – Yoghurt Pound Cake that will surely satisfy your sweet cravings.
Crystallized ginger is an ingredient that not only adds a distinct flavor to the dish but also has numerous health benefits. It helps soothe digestive issues and reduce inflammation. This cake also incorporates protein-packed greek yogurt which offers a creamy texture and tangy acidity without the guilt.
This recipe is easy to follow and can be made in under an hour with just a few pantry staples. The cake is perfect for breakfast, afternoon tea or even dessert.
So preheat your ovens, gather your ingredients, and let’s get baking!
Why You’ll Love This Recipe
Are you looking for a delicious and easy-to-make dessert that will impress your guests? Look no further than this Crystallized Ginger – Yoghurt Pound Cake Recipe! Here are just a few reasons why you will love this recipe:
First and foremost, the use of crystallized ginger adds a unique and delightful flavor to the cake. The chunks of ginger provide a burst of sweet and spicy flavor with every bite, making this pound cake stand out from other traditional cake recipes.
In addition, the use of yoghurt in this recipe makes for an incredibly moist and tender cake. The tangy taste of the yoghurt balances perfectly with the sweetness of the sugar and crystallized ginger.
This recipe is also incredibly versatile. It can be served for breakfast, as a snack or dessert, or even as an indulgent treat during afternoon tea time. The possibilities are endless!
And finally, this recipe is very easy to make, even for novice bakers. With just a few simple ingredients and clear step-by-step instructions, you can create a spectacular dessert that will impress everyone who tries it.
In conclusion, if you’re looking for an indulgent yet easy-to-make dessert that is sure to impress anyone who tries it, look no further than this Crystallized Ginger – Yoghurt Pound Cake Recipe. Your taste buds will thank you!
Ingredient List
Before starting the recipe, let’s gather all the ingredients needed for this crystallized ginger-yoghurt pound cake. Here’s what you’ll need:
Dry Ingredients:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of crystallized ginger, chopped
Wet Ingredients:
- 1 cup of butter, room temperature
- 2 cups of sugar
- 4 eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 1 cup of greek yogurt
Optional Ingredients for variations:
- Ground ginger for added spice (1/2 – 1 tsp)
- Citrus zest for added flavor (blood orange, lemon)
- Olive oil for a moist texture (in place of butter)
- Applesauce or pear for a healthy alternative
Make sure to have everything ready before you start baking. This will make the process smoother and more enjoyable.
The Recipe How-To
It’s time to get baking! Follow this step-by-step guide to making the perfect Crystallized Ginger-Yoghurt Pound Cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup greek yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup olive oil
- 1/4 cup crystallized ginger, chopped
Instructions
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Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
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In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
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In a separate large bowl, beat together the greek yogurt and sugar until well combined. Add in the eggs and beat again until light and fluffy.
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Beat in the vanilla extract, followed by slowly pouring in the olive oil, whisking constantly.
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Fold in the dry ingredients into the wet ingredients carefully with a spatula until fully combined.
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Carefully fold in the crystallized ginger with a spatula, being careful not to overmix.
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Pour the batter into prepared loaf pan and smooth out top with spatula as necessary.
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Bake for about 50 minutes, or until golden brown on top and toothpick comes out clean when inserted into center of cake.
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Remove from oven and let cool in pan for about 10 minutes before transferring onto wire rack to cool completely.
Presentation
Once your crispy-crusted Crystallized Ginger-Yoghurt Pound Cake is ready, it’s time to serve it up as a dessert accompanied by light vanilla whipped cream, seasonal fruits, or a scoop of vanilla ice cream. It makes a great afternoon snack or even a breakfast side dish.
Recipe Substitutions and Variations
- For an even more triple ginger flavored loaf, add some ground ginger to the dry ingredients.
- Sub in some plain or lemon-flavored greek yogurt for tang or freshness
- Replace olive oil with butter for added richness and depth.
- Stir in some citrus zest such as blood orange or preserved lemon to bring out the spice flavors.
- Add in some pear slices into the cake batter for fruity crunch
Make-Ahead, Storing and Reheating
Store any leftovers wrapped in plastic wrap or aluminum foil at room temperature for up to two days. Alternatively, you can keep it in refrigerator for up to a week. This cake can also be frozen for up to one month. To reheat, simply put it into an oven at 350°F for five minutes.
Tips for Perfect Results
- Use room temperature ingredients as directed to help the cake rise better and
Substitutions and Variations
One of the great things about this crystallized ginger and yoghurt pound cake recipe is that it’s very versatile. Here are some substitution and variation ideas you might try out:
– Flour: You could try using whole wheat flour or almond flour instead of all-purpose flour for a nuttier taste and healthier version of the cake.
– Sugar: Instead of 2 cups of sugar, use 1 1/2 cups and add in 1/2 cup of honey or maple syrup for a natural sweetness flavor.
– Eggs: For an egg-free version, try using 1 mashed banana or ¼ cup unsweetened applesauce per egg.
– Butter: Substitute olive oil for butter to make an olive oil cake version. Keep in mind that the texture will be different from the original recipe.
– Yoghurt: If you don’t have Greek yoghurt on hand, you can use sour cream, buttermilk, or plain yoghurt instead. However, Greek yoghurt has the perfect thickness and tang to complement the ginger flavors.
– Ginger: While crystallized ginger is not a common ingredient, you may use fresh ginger grated finely into the batter instead. For extra heat or boost of flavor, add ground ginger to your dry ingredients.
– Lemon: Try adding some zest of lemon to your glaze or batter for an extra citrusy zest to complement the candied ginger flavor.
– Fruit: Feel free to add blood orange slices or pear cubes into your batter in addition with Crystallized Ginger for a triple fruity high note.
Don’t be afraid to experiment with this recipe and come up with your own unique twists!
Serving and Pairing
This ginger yoghurt pound cake is delicious served on its own, but it can also be dressed up with a variety of toppings and sides. Whether you’re looking for a dessert to impress your guests or want something to enjoy with your morning coffee, this cake is versatile enough to fit any occasion.
One way to elevate the flavor of this cake is by serving it with a dollop of vanilla whipped cream on top. The creamy texture of the topping complements the tangy flavor of the yoghurt and crystallized ginger perfectly, creating a well-rounded dessert that’s not too heavy.
If you’re looking for something fruity, try pairing this cake with blood orange or pear slices. The citrusy sweetness of these fruits balances out the spiciness of the ginger in the cake, creating a complex and delicious flavor combination.
Another option is to drizzle some lemon or preserved lemon syrup over the top of the cake. This adds an extra zesty kick to the already flavorful dessert, taking it to new heights.
Finally, for those who are looking for something more traditional, serve this cake with a cup of tea or coffee. Its faint ginger aroma pairs particularly well with chai or Earl Grey tea, while its rich buttery flavors complement a bold coffee well.
No matter how you choose to serve this ginger yoghurt pound cake, it’s sure to be a hit at any gathering!
Make-Ahead, Storing and Reheating
One of the advantages of this crystalized ginger-yoghurt pound cake recipe is that you can make it ahead of time and store it for a while without losing its flavor or texture. However, storing it improperly can affect its overall quality. Here are some quick tips to make sure your cake stays fresh and tasty.
To store the cake, wrap it tightly in cling film or foil and keep it at room temperature for up to 3-4 days. After that, place it in the refrigerator for another 3-4 days.
If you want to freeze the cake, wrap it tightly with cling film or foil, then put it in a freezer bag. Make sure to label the bag with the date so that you don’t forget when you stored it. The frozen cake will last up to three months.
When reheating your cake, preheat your oven to 350°F (180°C). Once heated, remove the wrapper from the cake and rewrap it in foil. Place the wrapped cake on a baking sheet and reheat for about 10 minutes. You can also rewarm individual slices in the microwave for 10-15 seconds each.
The yoghurt in this recipe helps keep the cake from drying out quickly, but make sure not to over-bake as this can make the cake dry even with yoghurt present. Proper storage is key to keeping this ginger pound cake as moist and delicious as possible – so put those wrappings to work!
Tips for Perfect Results
Crystallized ginger-yogurt pound cake is an impressive and delicious dessert that everyone will love. It doesn’t matter if you are a beginner or a professional home cook, with these simple tips, you can bake the perfect cake every time.
First, make sure you use the right size pan. This recipe calls for a 9×5 inch loaf pan, which gives you the perfect size and shape for the cake. If you use a smaller pan, your cake will overflow and undercook. If you use a bigger pan, your cake will come out flat and dry.
Secondly, it’s essential to follow the recipe measurements accurately, especially the ingredients like baking powder, flour, sugar, and eggs. Too little or too much of any of these ingredients can affect the outcome of your cake.
Thirdly, pay attention to the temperature. All ingredients should be at room temperature before mixing. Room temperature ingredients blend together more efficiently than cold ones, resulting in a lighter and fluffier texture.
Fourthly, don’t overmix your batter; this can cause your cake to be tough and dense. Mix just until all ingredients are incorporated.
Finally, resist the temptation to open the oven door frequently while baking. The constant change in temperature can cause uneven baking and possibly cause your cake to sink in the center.
By following these tips for perfect results in baking crystallized ginger-yogurt pound cake recipe, you’ll enjoy tasty results every time!
Bottom Line
In conclusion, this Crystallized Ginger – Yoghurt Pound Cake recipe is not only easy to follow and execute but also quite versatile with the option of substitutions and variations. From citrus-y orange ginger yoghurt to spicy lemongrass ginger, the options are endless. Packed with the sweet and zesty flavors of crystallized ginger and the tanginess of yoghurt, this cake recipe is sure to tantalize your taste buds.
With every bite, you’ll experience a burst of deliciousness that is both comforting and unforgettable. Whether you’re serving it as an afternoon treat or as a dessert after dinner, your guests are sure to rave about it.
Follow my tips for perfect results in baking this cake, from preheating the oven to using room temperature butter and eggs. Don’t forget to pair it up with some whipped cream or fresh fruits for that extra oomph! And if you’re feeling crafty, try out some variations of the recipe or even make it ahead of time for convenience.
Ultimately, this Crystallized Ginger – Yoghurt Pound Cake recipe checks all the boxes for a successful baking experience. So what are you waiting for? Grab the ingredients on the list and whip up a yummy batch today. Your taste buds will thank you later!
Crystallized Ginger - Yoghurt Pound Cake Recipe
Ingredients
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups Greek yogurt (sour cream can be used instead)
- 3/4 cup crystallized ginger, cut in tiny pieces
Instructions
- 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).
- 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).
- 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.