パウンドケーキ（生姜のパウンドケーキ）｜coris cookingさんのレシピ書き起こし

Cut the ginger pulp into 5mm cubes.

Place the softened unsalted butter in a bowl and mix with a whisk.
Add the granulated sugar in two parts and mix each time.
Crack the eggs into a separate container, mix, and add to the batter in 4 to 5 portions, stirring each time to emulsify.
Mix the flour and baking powder, sift in, and mix with a rubber spatula.
Add Step 1 with any powder remaining and mix until the powder is gone.

Pour 2 into the mold in two batches, leveling each time.
Make a dent in the center of the dough.
Bake in an oven preheated to 170 degrees for about 44 minutes.
After about 20 minutes, use a paring knife to make a cut in the center of the dough.
Insert a bamboo skewer to check if the batter sticks to the dough.

型から取り出して焼き紙の両端をめくる。
表面に生姜の甘煮のシロップを塗る。
冷まして焼き紙を剥がす。
表面にグラスアローを塗って完成。