Coriander Ginger Cake Recipes

MANGO, GINGER AND CORIANDER CHEESECAKE

Steps:

• To make the crust - Start by turning the biscuits into fine crumbs, either using a food processor or by putting them in a plastic bag and crushing them with a rolling pin, and add the dry coriander (cilantro). Melt the butter and add to the biscuit mixture. Combine well and then tip it into a 9" spring-form cake tin. Using the back of a spoon, press the mixture down to form an evenly packed base. Transfer to the fridge to set. To make the filling - In a blender puree the flesh of 2 mangos. Put half in the fridge for later - you'll use this for your topping. Dissolve the gelatin in about a third of a mug of warm water and leave to cool. Very finely chop the ginger and fresh coriander and set aside. In a large mixing bowl, combine the cream cheese, sugar and icing sugar using a spoon to mix vigorously. Then stir in the mango puree and gelatin. In a separate bowl, whip the cream until soft peaks form. Stir this in gently to the cream cheese mixture. Gently fold in the ginger and fresh coriander (cilantro) until evenly mixed in. Pour the mixture into the tin on top of the biscuit base and transfer to the fridge. Allow to chill for at least 2 hours before adding the topping. To make the topping - Add the juice of one lime to the remaining mango puree. Dissolve 1 tsp gelatin in about 3 tbsp warm water and add to the mango mixture, stirring well. Pour the topping over the top spread it out evenly using a spoon. Return the cake to the fridge. Leave it to chill for at least another 3 hours - but ideally overnight. Carefully remove from the tin and transfer to a plate or cake stand. Served best after a delicious Asian feast!

STEAMED CORIANDER-GINGERBREAD CAKE WITH EGGNOG CRèME ANGLAISE

Steps:

• Bring a large kettle of water to a boil-you'll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan.
• Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfway with boiling water. Heat the oven to 350°F. Lightly coat two 9×2-inch round cake pans with cooking spray and line the bottoms with parchment. Apply another light coat of cooking spray to the parchment.
• Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Stir to combine. Put the chopped dates in a small bowl with 3 Tbs. of the flour mixture. Pull apart any date pieces that may be stuck together and toss to evenly coat with the flour.
• Crush the coriander seeds with a mortar and pestle or in a spice grinder. Alternatively, seal the seeds in a zip-top plastic bag and use a rolling pin to crush them finely.
• Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until very soft and smooth. Gradually add the sugar and continue to beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the molasses and beat again on medium speed just until evenly incorporated. Add the eggs one at a time, mixing for about 10 seconds after each addition and scraping down the bowl as needed between additions. The batter will look broken.
• Measure out 1-1/2 cups boiling water. Turn the mixer to very low speed or, if you prefer, do all remaining mixing by hand. Alternate adding the flour mixture and the boiling water in five additions, beginning and ending with the flour. Mix just until each addition is incorporated, as overmixing will lead to a tougher cake-it's fine if the batter looks slightly lumpy. Stir in the reserved date-flour mixture, crushed coriander seeds, and chopped walnuts. The batter will be quite loose.
• Divide the batter equally between the two prepared cake pans. Set both pans on the center rack and bake until a toothpick inserted in the center of each cake comes out clean, 40 to 55 minutes. Let the cakes cool in their pans about 10 minutes and then invert them onto cooling racks and peel off the parchment paper. (Allow the water-filled baking pan to cool in the oven until it can be safely moved without spilling hot water.)
• Serve the cakes warm or at room temperature. Cut each cake into 8 to 10 slices and serve each piece with 2 to 3 Tbs. of Eggnog Crème Anglaise.

ORANGE & CORIANDER DRIZZLE CAKE

Steps:

• To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.
• Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.
• Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch - a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.
• Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
• When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.

STAR ANISE AND CORIANDER SPICE CAKE

Steps:

• Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
• Into a bowl sift together flour, baking powder, and salt. In an electric coffee/ spice grinder finely grind coriander seeds and star anise. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, ground spices, and remaining ingredients and beat on low speed until combined. Increase speed to high and beat batter 3 minutes. Pour batter into pan and bake in middle of oven until cake pulls away slightly from side of pan, about 50 minutes.
• Cool cake in pan on a rack 10 minutes. Invert cake onto rack and remove pan. Invert another rack onto cake and turn cake right side up. Cool cake completely.

APRIL BLOOMFIELD'S GINGER CAKE

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

CHOCOLATE GINGER CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

CORIANDER GINGER CAKE

Steps:

• Combine the molasses, sugar and butter. Add the eggs, ginger root, spices and salt.
• Sift the flour with the baking soda three times. Add to the butter mixture a little at a time, alternating with the hot water. Stir in the raisins and nuts.
• Put the mixture into a well- greased mold with a capacity of five to six cups. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
• Unmold the cake on a rack and let cool for 30 minutes before serving.

FRESH CORIANDER, GINGER, AND CHILE BREADS

Steps:

• You will need a medium-sized mixing bowl, a large castiron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula.
• In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour.
• To cook the breads, heat a large castiron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter.
• Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side.
• The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style.

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME

Steps:

• Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
• Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
• Place egg yolks and salt in a bowl and whisk until blended. Set aside.
• Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
• Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
• Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
• Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
• Make Spiced Caramel Sauce.
• Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
• Bring to a boil over med high heat. Stirring to dissolve sugar.
• Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
• Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
• Cool pour into container and refrigerate can be warmed before serving.
• Gingerbread Cakes.
• Preheat oven to 350 degrees.
• Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
• Sift Flour, spices, baking soda and salt together in a bowl and set aside.
• Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
• Dice dates into pieces and coat with 2 tablespoons of flour set aside.
• In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
• Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
• 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
• Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.