Today, I'd love to share my ginger pound cake recipe with you. You’ll need the ginger pulp (or “lees”) left over from making ginger syrup. I've already posted the syrup recipe here, so please feel free to check it out for reference.

Preparation:

Remove the cinnamon stick, clove, and cardamon from the ginger lees. Then, chop off the lees.

Bring the butter to room temperature

Bring the eggs to room temperature

Ingredients:

100g unsalted butter

100g brown sugar

2 eggs

100g cake flour

3g baking powder

20g lees from the ginger syrup

1 tablespoon of grand marnier (or any liqueur you like)

2 tablespoon of ginger syrup, extra syrup for brushing the top

Instructions:

At first, using a hand mixer, mix the butter and brown sugar.

Once the mixture turns pale and fluffy, add the eggs one at a time, mixing well after each addition.

Add the cake flour and the baking powder in the mixture, then gently mix everything with a spatula until smooth.

Add the ginger lees, ginger syrup, and grand marnier and mix until the mixture looks creamy.

Baking:

Pour the dough into a loaf pan ( about 7 cm x 16.5 cm x 6cm) and bake it for 15 minutes at 180℃ (356°F). After 15 minutes, use a knife to make a slit down the middle of the loaf. Lower the oven temperature to 170℃ (338°F) and bake it for another 30 minutes.

Once the cake has cooled, brush the top with some ginger syrup.

That's it!

Since I love gingers, the cake is one of my favorites! The aroma of ginger while it bakes always lifts my mood.

I hope baking brings you joy! Happy baking!!

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