Triple Ginger Method with Sous Vide Infused Oils Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Sous Vide Ginger-Infused Oil:</li><li class="ingredients-single-item">200ml neutral vegetable oil (or sunflower oil)</li><li class="ingredients-single-item">80g fresh ginger, peeled and thinly sliced</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">150g dark brown sugar</li><li class="ingredients-single-item">50g golden syrup (or honey)</li><li class="ingredients-single-item">100g black treacle (or molasses)</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">3 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">75g crystallized ginger, finely chopped</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">60ml ginger-infused oil (from above)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Sous vide precision cooker</li><li class="equipment-single-item">Heat-safe resealable bag or mason jar</li><li class="equipment-single-item">23cm (9-inch) square baking tin</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Microplane or fine grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the sous vide ginger-infused oil by setting your sous vide precision cooker to 65°C. Place the sliced fresh ginger, star anise, and cinnamon stick in a heat-safe resealable bag or mason jar. Pour in the neutral oil, seal the container (removing as much air as possible if using a bag), and submerge in the water bath. Let infuse for 3 hours. This low-temperature infusion allows the oils to extract flavor compounds from the ginger without developing bitterness that higher temperatures might cause.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After infusion, strain the oil through a fine mesh sieve, pressing gently on the ginger to extract all the oil. Set aside to cool completely. The oil should have a beautiful golden hue and a pronounced ginger aroma. You'll need 60ml for the cake, and can store the rest in an airtight container for other uses.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 170°C (fan 150°C). Grease and line your 23cm square baking tin with parchment paper, allowing some overhang for easy removal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined. This pre-mixing ensures even distribution of the leavening agents and spices throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar on medium-high speed for 3-4 minutes until light and fluffy. The extended creaming incorporates air into the mixture, contributing to the cake's tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the golden syrup and black treacle, and mix until fully incorporated, scraping down the sides of the bowl as needed. The mix of these sweeteners provides a complex caramel-like flavor that balances beautifully with the ginger.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, don't worry - the flour will bring it back together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold in the freshly grated ginger and two-thirds of the chopped crystallized ginger. The fresh ginger adds a vibrant heat while the crystallized ginger provides little pockets of intense sweetness and chew throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture. Mix on low speed just until incorporated. The acidity in the buttermilk will react with the baking soda, creating carbon dioxide bubbles that help the cake rise and tenderize the crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Finally, gently fold in the 60ml of ginger-infused oil by hand using a spatula. The oil's aroma will bloom during baking, and the fat will help keep the cake moist for days. Be careful not to overmix at this stage to maintain the cake's tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the batter into the prepared tin and smooth the top. Scatter the remaining crystallized ginger pieces over the surface, pressing them lightly into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should have risen evenly and will feel springy to the touch. If the top starts browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. For an extra flavor boost, brush the warm cake with a tablespoon of the reserved ginger-infused oil - the warmth of the cake will help it absorb the oil and intensify the ginger flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once cooled, the cake can be stored in an airtight container for up to 5 days. The flavors will continue to develop, making this cake even better on the second and third day – if it lasts that long! Serve as is or with a dollop of lightly whipped cream infused with a few drops of your ginger oil.</li></ol>