One of the best things about the Christmas markets in Europe is stumbling upon stands that sell spices and dried fruits. I always seem to discover something interesting there nestled among packets of the usual suspects.
Previously I've made a galette with fresh ground cherries but I had never seen dried ones before, let alone baked with them. I was intrigued. But what to pair them with?
Recently, a neighbor gifted me with some homemade delicious sugared ginger strips. I thought to combine the two flavors to make cake squares perfect for afternoon coffee and cake time, one of my favorite German traditions.
The cake came out great and the flavors blended so well together, I was sorry I didn't buy more physalis so I can make it again and again and again.
Candied Ginger Physalis
(Ground Cherry) Cake
- 1 cup AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon powdered ginger
- pinch of cardamom powder
- 1 stick Butter softened
- 1 cup brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup crystalized ginger chopped
- 1 cup dried physalis
- Preheat oven to 350 degrees F
- Line an 8" square baking pan with parchment paper making sure the edges fold over the sides and grease.
- Whisk together the flour, baking powder, salt, ginger and cardamon in a separate bowl and set aside.
- Beat the butter and brown sugar together until creamy (2-3 minutes)
- Add the eggs one at a time.
- Beat in the vanilla extract.
- Lower the speed on the mixer and beat in the flour until just combined.
- Mix in the ginger pieces and dried physalis
- Scrape mixture evenly into the pan.
- Bake for 25-30 minutes or until a knife inserted into the middle comes out clean.
- Remove from oven and after 10-15 minutes de-pan, transfer to a wire rack and let cool completely.
- Cut into squares and serve.