Hot ginger cake with rum infused oranges
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Eggs |
| 40 | grams | Flour; sifted |
| 40 | grams | Dark brown sugar |
| 2 | grams | Ginger; chopped |
| 1 | gram | Baking powder |
| 45 | grams | Butter |
| 1 | teaspoon | Glycerine |
| 5 | grams | Black treacle |
| 15 | grams | Prunes; chopped |
| 24 | larges | Orange segments |
| 250 | grams | Sugar |
| 150 | millilitres | Rum |
Directions
SAUCE
Beat the butter and dark brown sugar till light and fluffy. Gradually add the eggs. Mix in the flour, baking powder, glycerine and black treacle.
Stir in the chopped prunes and ginger. Pipe ½ up on to a greased 5cm ramekin dish. Bake in the oven at 160C for 28 minutes. Remove from the oven.
Boil the rum and sugar till almost caramelised. Quickly toss in the orange segments.
Nappe over the top of the ginger cake. Serve with 6 segments each.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.