Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mrs bouquet on August 18, 2018, 19:49
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Can I introduce fresh ginger into a cake, and if so, how do I do it ? Thank you, Mrs Bouquet
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Can just scrape the outer skin off the root and grate it with a fairly fine grater into your cake mix - easiest way is to sieve the flour/BP/dry spices onto the op of your sugar/eggs mix then grate the root on top before folding the flour etc in.
Banana and ginger cake will handle larger gratings - smaller of my cheese graters produces flat narrow flakes. That goes into the mix alongside the mashed banana. Don't overdo it - the gingeriness seems to increase during baking.
I really must get back into baking...
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Thanks for your reply, I am ready to go now. :D Mrs Bouquet
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I freeze my ginger root so i dont waste it , i grate the skin in as long as its not damaged but not tryed it in cake .
good luck.
chrissie b
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last night someone grated freash ginger into their ginger cake i suppose you just have to watch the ammount.
chrissie b
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Can just scrape the outer skin off the root and grate it the exposed root with a fairly fine grater into your cake mix - easiest way is to sieve the flour/BP/dry spices onto the op of your sugar/eggs mix then grate the root on top before folding the flour etc in.
Banana and ginger cake will handle larger gratings - smaller of my cheese graters produces flat narrow flakes. That goes into the mix alongside the mashed banana. Don't overdo it - the gingeriness seems to increase during baking.
I really must get back into baking...
Revisting my earlier post it could be interpreted as grating the outer skin after scraping it off whereas what I meant was to grate the root! (I nowadays generally discard the scraped-off skin). Apologies if ambiguity confused.
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I peel the ginger before freezing & then grate as required