Can you soften candied ginger???
I'm thinking of adding candied ginger to my next Lemon Grove Cake (a pound/bundt type cake). I love the combination of ginger and lemon.
I've never put candied ginger in a cake before. I'm wondering if it will be so dense it will make slicing difficult and/or messy. So I'm wondering if it's possible or reasonable to soften the ginger. Like infusing it in water or maybe some tea or in the fresh lemon juice the recipe calls for before I add it as an ingredient. Or do you suppose the batter itself would moisten and soften it during baking.
What's your thinking.
I see your point. If the pieces are small enough (smaller than raisins) they might fall out of the slice but not impede the knife too much. And, as you suggest, thin slices might be the best.
I'm going to chop some up to various sizes and put some in liquid and see what happens. I still think if it were a softer texture it would be easier to bite and more compatible with cake's texture and density. I also suspect it would yield it's flavor more readily.
I'm also going to go looking for some particularly succulent pieces to slice.