Gingerbread cake with dried fruits
On a frosty evening it’s great to get into a cozy kitchen with a cup of hot ginger tea and ... a slice of delicious ginger cake. This is a real winter baking, not only tasty, but also healthy. Especially in the cold season!
In addition to a rich set of vitamins, minerals, organic acids and antioxidants, ginger root contains essential oils and gingerol - a substance similar in composition to the burning components of hot pepper. Therefore, ginger has a spicy, burning taste. It remarkably warms and speeds up the metabolism, promotes excellent appetite, and successfully resists colds and inflammatory processes.
“Horned root” (as the name “Zinziber” is translated), like a noble knight, will stand guard over immunity in the cold season: to prevent the onset of a cold, with a sore throat, it is enough to chew a tiny piece of peeled ginger root so that the acute respiratory infections disappear before to start. And the breath will be fresh!
And to consolidate the effect and prevention, add ginger to a wide variety of dishes: it is in harmony with the main dishes, as well as with pastries, desserts and drinks. Cook meat with ginger, rub the root on a fine grater in tea with lemon or put thin plates in a cup, bake gingerbread cookies and cookies; and in the dough for ordinary baking - rolls and pies - pour ground ginger and add raw - as in today's cupcake recipe!
And do not worry: the finished cupcake, despite the large amount of ginger, is not at all as burning as the root in its purest form. Sweet raisins and figs add flavor, glaze brings a chocolate touch, and butter gives creamy softness. The cake is moderately moist, spicy and very satisfying.
You can add any dried fruits that you like to the dough: raisins, dates, dried apricots, candied fruits, dried kumquat and dried cranberries. Our cupcake today - with raisins and figs.
- Time for preparing: 1,5 hour
- Servings Per Container: 8-10
Gingerbread Cake Ingredients
For the test:
- 130 g (1 tbsp. Volume of 200 g without top) flour;
- 150 g (3/4 tbsp.) Sugar;
- 130 g butter;
- 2 pcs. medium sized eggs;
- 1 tbsp. l honey;
- 100 g of dried fruit;
- 40 g of fresh ginger root;
- 2 hours ground ginger;
- 0.5 hours baking soda;
- 1/4 teaspoon salt;
- 1/4 t. Turmeric (saffron);
- 100 ml of freshly brewed black tea.
- 50 g of chocolate;
- 1 tablespoon of vegetable oil (or milk).
The ingredients are indicated for the shape of 10x17 cm. However, the cupcake can be baked not only in a rectangular shape, but also in a round, in a cupcake with a hole, and in portioned tins (small cupcakes will be baked faster).
The method of preparation of ginger cake
We take oil in advance from the refrigerator to soften it.
Prepare dried fruits. Wash them, cut the figs into small pieces. Ginger root will be peeled and chopped. Grater does not fit - you just need to cut it into very small pieces.
Pour ginger and dried fruits with fresh warm tea and leave for 10 minutes.
While dried fruits are infused in tea, prepare the dough. Beat soft butter and sugar with a mixer for half a minute at low speed.
Drive eggs and honey into the oil mixture. If honey is sugared, preheat it a little in a water bath to become liquid. Continue whipping until smooth, gentle mass similar to cream.
Sift flour into the whipped mass, add spices: salt, ground ginger and turmeric. It is also better to sift the soda along with the flour so that it is evenly distributed in the dough: then the cake will bake well, and you will not come across lumps with a soda flavor. You do not need to extinguish soda: the reaction will take place thanks to honey, which is an acidic medium.
We mix, getting a fragrant, rather thick consistency of the dough.
Throw ginger with pieces of dried fruit into a colander. In addition, we squeeze them well with our hand from tea so that excess moisture does not get into the dough.
Sprinkle the dough with an additional spoon of flour, add the ginger-fig-raisin mixture and mix.
Cover the form with a sheet of parchment greased with vegetable oil, and lay out the dough. Evenly distributed in shape.
We put the cake on the middle tier of the oven, heated to 170-180 ° C. We bake a gingerbread cake for a long time - from 45 minutes to 1 hour 10 minutes, depending on the features of your oven. In electric, baked goods are usually ready faster than in gas. Ready cake can crack appetizing in the middle and noticeably brown. But only by the color of the crust it is difficult to establish readiness, because honey and tea also give a dark shade to the cake.
Therefore, from time to time, try the cake with a bamboo skewer: when the middle is baked and becomes not liquid, and the stick leaves the dough dry, without traces of the test, the cake is ready.
Carefully remove the cupcake from the mold by pulling the edges of the parchment and set to cool on a wire rack. When the baking has cooled slightly, you can gently remove the paper.
While the cupcake is cooling, prepare the chocolate icing. To do this, we chop the chocolate (or grated cocoa) into pieces, add a spoonful of milk or butter and, stirring, heat in a water bath.
After a few minutes, the chocolate will melt. Pour the cupcake with icing and put it on the dish. Serve ginger cake with ginger tea!