Featured in Gourmet Live Weekly Round Up: A Burst of Citrus
Those of you who have known me in the virtual or real world, must already be aware of my obsessions with orange and ginger. I really love them, each of them by themselves and and often paired together.
Well, I woke up one weekend morning, with a fully brewed plan to bake a chocolate cake. We were having a few friends over, and we were going to have a quick lunch together with pizza and pasta and a simple cake for dessert. But while I sat with my morning cuppa looking through my favorite blogs, I landed on Joumana’s space. She had posted a Fresh Pineapple Cake and the mere sound of that got my brain re wired; the idea of the chocolate cake faded quite quickly. I had the pineapple, and I also had oranges and ginger, and they were quickly combined in my heart.
I will get to the recipe quickly. Just to let you know that my mind is in a different place and actually all over the place these days. The day to go to India is drawing near; yes we will be going after a long time. The excitement and the slight anxious feeling that there is too much to be done before we leave, is leaving me jittery and absent minded. I am taking comfort in thinking a few months ahead when I will be home and will be “comfort food heaven”.
Okay, back to the cake now. It was really good – not really a pretty one to look at, but refreshing with the right balance of taste and flavors. Each bite got even better a day or two later. The tri some, awesome flavors, combined, merged and infused.
And we especially loved the zing and the warmth that the ginger added here.
It was an easy cake to bake, and I feel a light citrusy icing would have worked really well with this. I did not ice the cake as my little one refuses to touch a cake with icing or frosting on it. I have however given the recipe for a zesty icing to be used with the cake if you would want to. I dusted our cake with sugar and had some fine chopped candied ginger on the top.
Pineapple Orange Ginger Cake
Recipe inspiration: Fresh Pineapple Cake from the Taste of Beirut.
Ingredients: (serving: makes one 9″ diameter cake)
- 3 cups fresh pineapple, diced
- 1 large orange, peeled and segmented
- 2 inch fresh ginger, grated
- 1 cup sugar + 1/2 cup sugar + 3 tablespoon
- 1.5 cups all purpose flour + 2 tablespoon all purpose flour
- zest of 1 orange
- 1 1/2 teaspoon baking powder
- a pinch of salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup + 2 tablespoon confectioners sugar
- 2.5 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
confectioners’ sugar and candied ginger for garnish
Combine diced pineapple, oranges and grated ginger in a non reactive pan; add 1/2 cup + 3 tablespoon sugar with 2 cups of water and simmer the fruits for about 12-15 minutes, until the fruits are tender.
Cool and drain the fruits, save the liquid. Process the fruits coarsely in a processor.
Combine sifted flour, salt, baking powder. Rub in the orange zest into the flour with your fingertips. Set aside.
Whisk the eggs in a bowl for about 2 minutes. Slowly add the sugar and beat for another 5-8 minutes.
Add the flour mixture into the egg mixture, gradually at first, until the flour mixture combines into the egg mixture; add the melted butter slowly until the butter is incorporated.
Add the processed fruits to the cake batter, folding gently to mix throughout. Line a 9 inch round cake pan with parchment paper and grease the pan and the paper.
Bake in a preheated 375F oven for about 30 minutes or until the cake is golden and puffed up or until a toothpick comes out clean.
Remove from the oven and prick the cake all over with the toothpick; pour the reserved syrup on the cake; let the cake absorb the syrup and cool for at least 30 minutes.
To make the icing, whisk together the confectioners sugar, zest and lime juice. Place the cake on a wire rack set on a tray. Drizzle the glaze over the cake and let it set for about 20-30 minutes.
Sprinkle confectioners’ sugar on the cake and sprinkle finely chopped candied ginger if you wish.