Jasma Fusion Cuisine

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Orange Ginger Loaf Cake

Recipe Published: July 7, 2023

Written by: Jasma


CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Tips & Recipe Notes

Video Tutorial

Process


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RECIPE BREAKDOWN

Difficulty: super simple! | Time note: 45-50 mins to bake | Oven Preheating needed: 350°F / 175°C | Serving: 1 (8" x 4.25" x 2.5") loaf cake

Batter

Glaze


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INGREDIENTS

Cake:

180 g (1 1/2 cups) all-purpose flour

30 g (3 tbsp) cornstarch 

100 g (1/2 cup) white granulated sugar 

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt 

80 g (1/3 cup) unsalted butter, softened 

70 g (1/4 cup) Greek yogurt

65 g (1/4 cup) orange juice

2 eggs, at room temperature 

Zest from 1 large orange 

15 g (1 tbsp) freshly grated ginger

Ginger glaze:

20 g (3 tbsp) icing sugar

1/2 tsp minced ginger

1 tsp water

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SPECIAL EQUIPMENT

Stand mixer with paddle attachment 

8" x 4" x 2.5" loaf pan

Zester

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TIPS & RECIPE NOTES

This cake is best eaten at room temperature or slightly warm! I always microwave it for 20 seconds for the best flavour and texture. 

If you didn’t take your butter out at room temperature in advance to soften, simply microwave a cup of water until steamy, then place your cold cubed butter on a plate and keep it in the microwave for 10-15 mins until soft.

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Here's the video tutorial! For more go check out my Youtube channel!


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LET’S BEGIN!

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Batter

1. Before making the batter, preheat your oven to 350°F/175°C.

2. Grate the fresh ginger, and zest and juice a fresh orange

3. Combine the eggs, sour cream, freshly squeezed orange juice, and freshly grated ginger until smooth in a separate bowl.

4. In a stand mixer bowl, combine the all-purpose flour, corn starch, white granulated sugar, baking powder, baking soda, and salt. 

5. Add the softened unsalted butter to the dry ingredients directly, and use the paddle attachment to reverse cream the mixture. The mixture should have fine crumbs and resemble damp sand once it’s ready. 

6. Pour the wet mixture into the dry mixture and stir until there are no more dry bits. Then whip on high speed for around 30 seconds until the batter is fluffy. 

7. Transfer the batter into a greased loaf pan and bake in your preheated oven at 350°F/175°C for 45 mins, until a toothpick inserted into the centre of the cake comes out with no wet batter and minimal crumbs sticking. 

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Icing

8. While the cake is cooling, combine the icing sugar, freshly grated ginger, and water until smooth. 

9. Brush over the loaf cake and serve!