Crystallized Ginger Yoghurt Pound Cake Recipes

Steps:

• 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.

Steps:

• Preheat oven to 300° F (about 150° C).
• Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
• Blend in vanilla and yoghurt.
• In a separate bowl, sift sifted flour, salt, and soda.
• Add sifted dry ingredients to batter, beat well.
• For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
• Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
• Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes, then transfer to wire rack and cool completely.

Steps:

• Peel the ginger and slice it into rounds 1/8 inch thick.
• For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
• In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
• When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
• You want the ginger tender and getting that translucent look about it.
• You also don't want it at a full rolling boil-just a little less.
• Drain the ginger reserving the liquid.
• Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
• Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
• Store in an air tight container.
• As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

Steps:

• Beat all ingredients together for 3 minutes.
• Pour into a greased 23 cm bundt pan.
• Bake at 160C for 1 hour.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.