Scallion+Ginger Cake

Last weekend’s baking experiment is one that we’ve been wanting to attempt for a long time. We already know that scallions and ginger are a perfect match, but would they go well together in a cake? Although we can think of a few more things we can play around with, we think there’s already plenty to enjoy about our Scallion+Ginger Cake Version 1. Don’t fear the scallions! Think of how they come with an herb-y and unique kind of sweetness. They’re like a strong and refreshing herb. The cake’s crumb is moist, well-spiced and light. It’s also a little sweeter than other cakes we’ve made, thanks to the addition of the glaze and the scallion sugar, but that little extra sweetness stands up to the savory notes of the scallions.

Stay tuned for Version 2.

For the cake:
2 sticks / 1 cup unsalted butter
1 1/2 cups white granulated sugar
5 large eggs
2 tbsps freshly grated ginger
3 tbsps roughly chopped scallions
1 cup sour cream
3 cups cake flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp powdered ginger
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp orange extract

For the sour cream glaze:
1/4 cup sour cream
1/2 cup confectioner’s sugar
1/2 tsp orange extract

For the scallion sugar:
3 tbsps finely chopped scallions
1/2 cup white granulated sugar

Make the glaze. In small bowl, stir together confectioner’s sugar and sour cream over low heat until liquid and smooth. Stir in orange extract. Set aside.

Make the scallion sugar. In a bowl, combine sugar and chopped scallions. Toss and rub together until the mixture has turned fragrant and a lively green color. Set aside.

Make the cake. Preheat oven to 163°C/325°F. Grease and flour two 8×4 inch loaf pans. Line with parchment.

In one bowl, combine and whisk together flour, baking soda, salt and spices. Set aside.

Combine sour cream and chopped scallions in a blender. Blend well. Set aside.

In another bowl, cream the butter and sugar with your electric mixer at medium speed for 30 seconds. Gradually add the sugar and the grated ginger. Beat for about 3 minutes or until it has become creamy and light-colored.

Add eggs one at a time and beat well after each addition. Scrape down the sides of the bowl as you do. Beat on high speed for 30 seconds after each addition. Beat for 1 minute after all eggs have been added. Add the vanilla and orange extracts.

Add flour mixture and sour cream mixture alternately, beginning and ending with flour mixture. Mix just until incorporated. Scrape down the sides of the bowl. Stir by hand to finish.

Bake for 45-50 minutes or until the tops of the cakes spring back when lightly pressed. Cool in the pan for at least ten minutes. Unmold and ready for glazing.

Assemble your cake. Put cakes on a rack over a dish. Lightly drizzle your glaze on the tops of your cake. Let stand to set. Scrape up any glaze that has dripped into the dish and pour it back over the cake.

Have a slice. Sprinkle a little bit of the scallion sugar on top! This cake best with a cup of green tea.


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