{"id":18116,"date":"2011-03-29T19:12:35","date_gmt":"2011-03-30T02:12:35","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=18116"},"modified":"2011-04-08T06:49:54","modified_gmt":"2011-04-08T13:49:54","slug":"pineapple-orange-ginger-cake","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/pineapple-orange-ginger-cake\/","title":{"rendered":"Pineapple Orange Ginger Cake"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Pineapple<\/p>\n

Featured in Gourmet Live Weekly Round Up: A Burst of Citrus<\/a><\/strong><\/em><\/a><\/p>\n


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\nThose 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.
\n<\/p>\n

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\u00a0 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<\/a>. 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.<\/p>\n

\"Pineapple<\/p>\n

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”.<\/p>\n

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.<\/p>\n

And we especially loved the zing and the warmth that the ginger added here.<\/p>\n

\"Pineapple<\/p>\n

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.<\/p>\n

\"Pineapple<\/p>\n


\n<\/strong><\/em>
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\n<\/strong><\/em><\/p>\n

Pineapple Orange Ginger Cake<\/em><\/h2>\n

Recipe inspiration: Fresh Pineapple Cake <\/a>from the Taste of Beirut.<\/em>
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Ingredients: <\/strong>(serving: makes one 9″ diameter cake)<\/em>
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  1. 3 cups fresh pineapple, diced
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  2. 1 large orange, peeled and segmented<\/strong><\/li>\n
  3. 2 inch fresh ginger, grated
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  4. 1 cup sugar + 1\/2 cup sugar + 3 tablespoon
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  5. 1.5 cups all purpose flour + 2 tablespoon all purpose flour<\/strong><\/li>\n
  6. zest of 1 orange
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  7. 1 1\/2 teaspoon baking powder<\/strong><\/li>\n
  8. a pinch of salt<\/strong><\/li>\n
  9. 3 large eggs<\/strong><\/li>\n
  10. 1\/2 cup unsalted butter, melted<\/strong><\/li>\n<\/ol>\n

    For Icing:<\/strong><\/em><\/span><\/p>\n

      \n
    1. 1\/2 cup + 2 tablespoon confectioners sugar<\/strong><\/li>\n
    2. 2.5 tablespoons fresh lime juice<\/strong><\/li>\n
    3. 1\/2 teaspoon lime zest
      \n<\/strong><\/li>\n<\/ol>\n

      Or<\/strong><\/em>
      \nconfectioners’ sugar and candied ginger for garnish<\/strong>
      \n
      \n<\/strong><\/em>
      \nPreparation:<\/em><\/strong><\/p>\n

      Combine diced pineapple, oranges and grated ginger in a non reactive pan; add 1\/2 cup + 3 tablespoon sugar with\u00a0 2 cups of water and simmer the fruits for about 12-15 minutes, until the fruits are tender.<\/p>\n

      Cool and drain the fruits, save the liquid. Process the fruits coarsely\u00a0 in a processor.<\/p>\n

      Combine sifted flour, salt, baking powder. Rub in the orange zest into the flour with your fingertips. Set aside.<\/p>\n

      Whisk the eggs in a bowl for about 2 minutes. Slowly add the sugar and beat for another 5-8 minutes.<\/p>\n

      Add the flour\u00a0 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.<\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      To make the icing, whisk together the confectioners sugar, zest\u00a0 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.<\/p>\n

      Or <\/strong><\/p>\n

      Sprinkle confectioners’ sugar on the cake and sprinkle finely chopped candied ginger if you wish.<\/p><\/blockquote>\n

      \"Pineapple
      \n
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      \n<\/strong><\/em>
      \nRelated Posts:<\/strong><\/p>\n

      Syrian Walnut Semolina Cake with Figs and Chocolate<\/a>
      \n<\/strong><\/em><\/p>\n

      Orange Olive Oil Cake<\/a><\/strong><\/em><\/p>\n

      Pineapple Layer Cake<\/a><\/strong><\/em><\/p>\n

      Spiced Ginger Cake<\/a><\/strong><\/em>
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      \n<\/strong><\/em><\/p>\n

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