Gluten Free Ginger Zucchini Gateaux

All Photos by Knoxy

I love ginger more than I can say. I love the sharp spicy flavor in both savory and sweet dishes and the fact that it has incredible health benefits, including eradicating gastrointestinal stress, inflammation, and toxins makes it a welcome ingredient for those of us living gluten free. No matter how strict our diets may be, the holidays often mark a time when we all have a tendency to overindulge a bit, resulting in upset tummies, so to have anything with ginger in it lying around is probably a good idea. These little cakes are the perfect serving size and like the teacakes that came before, you can use the batter for little divinities in a myriad of ways as well, to create everything from muffins, a quick bread or even a layer cake if you’re feeling a little naughty.

In this scenario, I kept the cakes very, very simple by glazing them with a light lemon and sugar wash, garnishing them with a sliver of candied ginger and some young fresh bay leaves for a sophisticated holiday presentation. I omitted the traditional use of English walnuts that you see in most baked goods that incorporate zucchini for an unmistakable, feather light finish.

Zucchini is a wonderful ingredient for bakers because it has a high ratio of water, producing a very supple, moist crumb while imparting little to no flavor, so it’s a great way to improve texture and boost the nutritional content, without compromising taste.

Ginger Zucchini Gateaux

60 g. sorghum flour
60 g. glutinous rice flour
50 g. potato flour
50 g. cornstarch or potato starch
40 g. tapioca flour
1 teaspoon guar gum

220 g. or 1 cup granulated sugar
120 g. or ½ cup dark brown sugar, packed
1 teaspoon ground cinnamon, preferably Vietnamese
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
¼ teaspoon kosher salt

1 ½ sticks (12 tablespoons) unsalted butter, diced

5 whole eggs

2 cups peeled and grated zucchini
1 ½ tablespoons (4 ½ teaspoons) freshly grated ginger

candied ginger slices
young fresh bay leaves

Grease 12-½ cup dome shaped molds with vegetable shortening. Place them, staggered, on a 24 capacity mini-muffin pan so the molds will not tip over while baking, leaving an empty muffin hole in between each mold. 12 molds will fit per muffin pan, so if you only have one, you will have to bake in batches. You can also use a 12 capacity muffin pan in the same fashion.

Preheat oven to 350°F

In a stand mixer with the paddle attachment, combine all the dry ingredients, including the sugars, spices and salt. Mix on the lowest setting to evenly combine.

Add the diced butter and continue to mix on the lowest setting until you can no longer see any butter clumps and the ingredients look like damp sand. Immediately add all the eggs and increase the mixer to medium high speed. Mix for 2 minutes and the batter looks very smooth and fluffy. Fold in the grated zucchini and ginger.

Fill the molds 2/3 full with batter and bake at 350°F until the batter comes to the top of the mold, 15-20 minutes and the tops are a golden brown.

Transfer the pan to a wire rack to cool and set, at least 20 minutes before inverting onto the wire rack. You may need to run a sharp knife around the mold and the cake to release it. Level the cakes if at all needed.

Now make the lemon glaze

Lemon Glaze

6 cups confectioner’s sugar
½ cup + 2 tablespoons lemon juice
4 tablespoons unsalted butter, melted
½ teaspoon salt
zest of 2 lemons

Whisk all the ingredients together being sure to zest the lemon right into the sugar for a more pronounced flavor.

Pour the glaze over the cakes once they are on the wire racks, doing multiple coats for thicker coverage. Allow the glaze to set for five minutes between layers. You can also dip the cakes into the glaze, holding onto the flat side of the cakes, and then let them set on a wire rack to set for five minutes and then repeat.

Garnish with some candied ginger and a bay leaf.

Makes 12 small cakes.

VARIATIONS:

For Ginger Zucchini Bread:

grease and line the bottom of a 9 x 5″ bread pan with vegetable shortening and then fill with the batter. Bake at 350°F int he middle of your oven until a dark golden, 40-50 minutes and a skewer comes out clean. Cool on a wire rack in the pan until set, 20 minutes, and then remove from the pan to cool completely.

Makes one loaf.

For Ginger Zucchini Layered Cake:

Grease and line two 9″ cake rounds with vegetable shortening and parchment paper. Grease the paper and divide the batter bake for 30 minutes and the cakes are dark golden and the cakes have separated from the side of the pan. Cool in the pan for 20 minutes, then invert, remove the parchment paper and allow to cool completely. Ice each layer with the glaze and then stack the layers and glaze again OR Cover the bottom layer with 2 cups whipped cream and 1/2 cup ginger preserves folded in. Cover with cream cheese frosting.

Serves 6-8

Ginger Zucchini Muffins

Line 2 muffin pans with paper liners and fill each one 2/3 full with batter. Bake until golden brown and springy to the touch, 20-25 minutes. Allow to cool for 10 minutes in the pan until set and then transfer to a wire rack to cool completely.

Makes 24 muffins.