Tuesday, 10 February 2009

Warm Double Sauced and Spiced Ginger Cake

This one I pulled out of a magazine for my Father-in-law who loves ginger but I must admit it is quite fiddly and you must really like ginger to go to the trouble. But it is fabulously rich and warm!

Ingredients

Ginger Fruit Sauce (Make this first)
100g dried apricots, chopped
3 tbsp Buderim Ginger Refresher
3 cups water
1 cinnamon stick
1 lge Granny Smith apple, peeled and chopped
200g crystallised ginger, chopped
1 tbsp rum (optional)

The Cake
100g Butter
125g Brown Sugar
1 tbsp grated ginger, chopped
2 eggs, separated
1 1/4 cups Self Raising Flour
1/3 cup Wholemeal Flour
1 tsp Baking Powder
2 tsp Mixed Spice
2ooml Milk
3/4 cup of the Ginger Sauce (the one you just made!)

Method

Sauce
  • Soak apricots,ginger refresher and water in a saucepan for 30 minutes. Bring to the boil, reduce heat. Add cinnamon, apple and gently cook until soft. Add crystallised ginger and rum. Cool to room temperature, remove cinnamon and set aside.
Cake
  • Cream butter and sugar until fluffy, beat in egg yolks and grated ginger.
  • Sift dry ingredients together and add to the butter mixture with milk and fruit sauce. Stir well.
  • Whip the egg whites and then fold in the cake mixture gently.
  • Spoon into a well greased 23cm ring pan, cover with foil and then place in a baking dish half filled with boiling water. Bake in a moderate oven (180) for 35-40 minutes.
  • Stand the cake for 10 minutes and then remove the foil and invert onto a plate.
  • Warm the remaining sauce and serve the cake with a generous serve of the sauce.
You can also put the mixture in to 8 ramekins and place in the water bath and cook for a little less time for individual puddings.

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