CHINESE FIVE-SPICE GINGER CAKE
The exotic Asian flavor will surprise everyone's taste buds. I tried a similar cake when I was living in the US. It is definitely an interesting use of the Chinese five-spice! I make this cake based on my tasting memory, and I added in some ingredients that I consider will go well with it.
Provided by Jiji. Wanderlust
Categories Desserts Cakes Spice Cake Recipes
Time 2h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
- Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
- Mix applesauce and tea together in a separate bowl.
- Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
- Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.
Nutrition Facts : Calories 168 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 273.4 mg, Sugar 13.3 g
FIVE-SPICE GINGERSNAPS
Categories Cookies Food Processor Ginger Dessert Bake Freeze/Chill Christmas Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
- Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
- Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
- Bake and ice cookies:
- Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
- Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
- Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
- While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
- If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
FIVE-SPICE TEA CAKE
Steps:
- Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
- Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
ASIAN FIVE-SPICE CHOCOLATE CAKE
Provided by Christian Thornton
Categories Chocolate Dessert Bake Spice Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
- Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- Serve cake in thin slices.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE GINGER & SPICE CAKE
If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Supper, Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
- Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
- Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
- To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.
Nutrition Facts : Calories 360 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 39 grams sugar, Protein 46 grams protein, Sodium 0.81 milligram of sodium
More about "chinese five spice ginger cake recipes"
HOW TO MAKE FIVE SPICE POWDER - THE WOKS OF LIFE
From thewoksoflife.com
RECIPES THAT USE CHINESE FIVE-SPICE POWDER
From allrecipes.com
FLOURLESS FIVE-SPICE CHOCOLATE CAKE WITH GINGER CREAM
From kitchenstories.com
HOW TO MAKE AUTHENTIC CHINESE FIVE SPICE | FEASTING AT …
From feastingathome.com
BEST 5 SPICE CHOCOLATE CAKE RECIPE - HOW TO MAKE …
From food52.com
10 EASY 5 SPICE RECIPES YOU NEED IN YOUR LIFE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 25, 2022Category Recipe Roundup
- 5-Spice Chicken with Vegetable Stir-Fry. This stir fry hits all five taste sensors, but that isn’t the only thing it has going for it! It’s also low-carb, gluten-free, and paleo-friendly.
- Soy Honey Salmon Meatballs. These may be the most unique meatballs you’ll ever try. In fact, they’re like salmon patties, only smaller, juicier, and in meatball form.
- Chinese Five-Spice Cake with Ginger Frosting. As I’ve already mentioned, five spice powder covers all the taste bases. As such, you can use it in practically anything – sweet or savory.
- Air Fryer Butternut Squash. There are so many ways to cook butternut squash. But I think this Air Fryer recipe has to be my favorite. It’s so quick and easy.
- Taiwanese Popcorn Chicken. The first thing you’ll notice about Taiwanese popcorn chicken is how crunchy it is. Next, you’ll notice the unique spice blend.
GINGERBREAD SHEET CAKE WITH CREAM CHEESE FROSTING …
From seriouseats.com
4.9/5 (8)Total Time 1 hr 15 minsCuisine AmericanCalories 324 per serving
GINGER SPICE & EVERYTHING NICE: A CHINESE FIVE-SPICE CAKE DELIGHT ...
From thedelishrecipe.com
5/5 (458)Category DessertsCuisine ChineseTotal Time 1 hr 37 mins
RECIPE FOR HOW TO MAKE FIVE-SPICE POWDER - THE SPRUCE EATS
From thespruceeats.com
CHINESE FIVE-SPICE GINGER CAKE | PUNCHFORK
From punchfork.com
CIDER AND FIVE-SPICE BUNDT CAKE RECIPE - BBC FOOD
From bbc.co.uk
CIDER AND 5-SPICE BUNDT CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY CHOCOLATE CHINESE FIVE SPICE CAKE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
CHINESE FIVE SPICE CARROT CUPCAKES RECIPE — SAVORY SPICE
From savoryspiceshop.com
ASIAN-STYLE ROAST DUCK RECIPE | COLES
From coles.com.au
CHINESE FIVE SPICE | THE RECIPE CRITIC
From therecipecritic.com
You'll also love