This week’s recipe for a ginger and orange spiced teacake, by food creative and cookbook author , is perfect for those of you who live in places where winter is lingering longer than usual. It is a fancy version of the American poundcake, with the addition of ginger and orange zest which provide a nice delicate spice. The cake keeps well, if you have any left over! Just be sure to wrap it in foil before you take it over to your friend’s place to have a little afternoon chat over a pot of tea. –
About Rachel: Rachel Khoo is a trained pastry chef with a degree from Le Cordon Bleu. After finishing her pastry degree, she put her skills to excellent use at the delightful Paris culinary bookstore and tea salon, La Cocotte. Following the success of her edible endeavours at La Cocotte, Rachel now works on culinary projects throughout the world. Her role as an international food creative has spanned six-course dinners and workshops in places as far-flung as London, Paris, Berlin, Milan, Melbourne, Sydney and Buenos Aires. Her books include Barres à céréales, Granola et Muesli faites maison and Pâtes à tartiner published by Marabout, and the wonderful book we featured here in our dinner party a few weeks ago, The Little Paris Kitchen. It is her first book in English, and followed her first cooking show “The little Paris kitchen” (BBC 2). She is currently working on her fourth book to be published by Michael Joseph in Autumn 2013.
See Rachel’s recipe after the jump.
Ginger and orange spiced teacake
adapted from the Little Paris Kitchen
Preparation time: 20 minutes
Baking time: 35-40 minutes
- 4 eggs
- 1 1/2 cups superfine sugar
- 2 cups of all-purpose flour
- a pinch of salt
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 cup candied ginger, finely minced
- zest of one orange
- 1 cup butter, melted and cooled
- Preheat the oven to 350°F (fan-forced) and butter and flour a 9-by-5-inch loaf pan. Separate the eggs. In a bowl, beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the other half of the sugar until thick and pale in color.
- In a separate bowl, mix the flour, salt, zest, spices, candied ginger and baking powder together.
- Fold the flour mixture into the egg yolk mixture (it will have a sandy texture), then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally, carefully fold in the egg whites.
- Pour the batter into the prepared pan, then bake for 50 minutes (fan-forced; the time in a static oven will exceed 60 minutes) or until the point of a knife comes out clean when inserted in the center.
The cake is best eaten the same day, but will keep in an airtight container for a day or two.
Note: If you work in metrics, the recipe is easy to remember with the basic ingredients being: 4 eggs, 250g of each flour, sugar, butter, a teaspoon of baking powder. Simply add the spices/zest of your liking.
I love having my friends round for tea even though it’s a bit of a squeeze in my Parisian apartment. There’s no better way to while away a Sunday afternoon then with some friends over a good cup of tea and a delicious homemade cake. This cake is a classic take on the French Quartre-quarts, the American equivalent of a pound cake. Hardly complicated and can be whipped up and on the coffee table in less than an hour. Feel free to adjust or replace the ginger with cinnamon or other ground spices if preferred.
(Portrait by Daniel Lucchesi)