Ginger~~yes, that spicy aromatic flavor that just adds so much punch to food, especially Asian dishes! And, who’s not munched on a ginger cookie…yes, to die for! Nothing like fresh ginger~~those gnarly finger and toe looking little roots that are in your markets year round. Plus, they’re full of health benefits, so start zesting for feeling better~~probably first and foremost is ginger’s good effects on our tummies~~I mean who hasn’t sipped ginger ale for an upset tummy!
Why not add ginger to more of your foods, and that’s exactly what this poundcake does~~it gives your pungent hints of ginger while dancing with other luscious flavors like fig and orange marmalade! And, figs have some pretty sahhhhweet health benefits, too, like from cardiovascular to blood pressure! You know there’s just something about eating foods in their most earthy sense that is good for you~~so, jump on the good food magic carpet and munch away!
Makes: One bundt cake
Preheat oven to 350
What you need:
10-12 fresh figs cut in halves
¼ cup Greek yogurt
½ cup sugar
8 Tbl. melted butter
1 cup orange marmalade
1 Tbl. grated ginger
½ tsp. sea salt
2 tsp. ground cardamom
1 Tbl. vanilla
4 eggs, beaten
2 ½ cups self-rising flour
3 tsp. baking powder
What you do:
Combine the figs, yogurt and sugar in a food processor and pulse until a thick sauce mixture. There should be at least 2 cups for the cake batter.
In a large mixing bowl, combine the butter, marmalade, ginger, salt, cardamom, vanilla and eggs and blend together well. Add the fig sauce mixture and blend.
Using a sifter blend in half of the flour with the baking powder and blend into the batter. Finish with the remaining flour blending into the batter.
Pour into a well-greased non-stick bundt pan. Bake in a preheated 350 oven for 45-50 minutes or until a toothpick come out clean. Place cake in the pan on a cool rack for about an hour then remove from the bundt pan.
This cake keeps well for a few days…store in an airtight container in a cool area!
©alice d’antoni phillips www.allyskitchen.com
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