Ja­maican gin­ger and caramel cake

Olive - - Contents -

2 HOURS + CHILL­ING | SERVES 16 | A LIT­TLE EF­FORT | GF

salted but­ter 250g, diced, plus ex­tra for the tin black trea­cle 200g dark rum 100ml whole milk 200ml dark brown mus­co­v­ado sugar 100g stoned dates 200g, roughly chopped stem gin­ger 3 balls, roughly chopped plus 1 tbsp syrup from the jar for the driz­zle Car­na­tion caramel 150g plus 4 tbsp for the ic­ing eggs 3 gluten-free plain flour 400g bi­car­bon­ate of soda 2 tsp ground gin­ger 2 tbsp ground cin­na­mon 2 tsp mixed spice 1 tsp

IC­ING salted but­ter 150g golden ic­ing sugar 450g vanilla ex­tract 1 tsp

DRIZ­ZLE

Cara­mac bars 3 x 30g bars

• Heat the oven to 160C/fan 140C/gas 3. But­ter and line 2 x 20cm spring­form tins with bak­ing pa­per.

• Put the trea­cle, rum, milk and mus­co­v­ado sugar in a pan with the chopped dates and stem gin­ger chunks. Bring to the boil, then bub­ble for 3 min­utes to soften the dates. Use a hand blen­der to blitz the date mix­ture to a smooth purée – be care­ful, it will be hot! Stir in the diced but­ter un­til it’s melted, fol­lowed by the caramel and the eggs.

• Com­bine the flour, bi­carb and spices in a bowl, then make a well in the cen­tre and pour in the warm date mix­ture. Mix with a wooden spoon un­til the bat­ter is lump-free. Di­vide be­tween the two tins (weigh the mix­ture for re­ally even lay­ers), then bake in the cen­tre of the oven for

1 hour or un­til a skewer poked into the cen­tre comes out clean. Cool in the tins.

• When the cakes are cool (or, if wrapped in cling­film, the sponges will ma­ture to an even tastier cake in a day or two) re­move from the tins and make the ic­ing. Beat the but­ter with elec­tric beat­ers un­til soft, then beat in half the ic­ing sugar. Beat in the re­main­ing ic­ing sugar with the vanilla ex­tract, un­til the ic­ing is fluffy and pale. Beat in the 4 tbsp caramel. Spread a thick layer of ic­ing over one of the cakes and chill for 20 min­utes to firm up, then sand­wich the sec­ond cake on top. Spread the rest of the ic­ing sparsely over the top and sides of the cake, fill­ing any gaps where the sponges were sand­wiched and scrap­ing ex­cess ic­ing to give straight, clean, ‘naked’ sides. Chill for 30 min­utes un­til the ic­ing is cold and firm.

• Break up the Cara­mac bars and melt with the gin­ger syrup. Re­move the cake from the fridge and spoon over the melted sauce a spoon at a time, let­ting it run down the edges of the cake. It should cool and har­den as it hits the cold ic­ing, re­sult­ing in drib­bles that stop be­fore they hit the bot­tom of the cake.

PER SERV­ING 594 KCALS | FAT 25.1G | SAT­U­RATES 15.9G CARBS 82.7G | SUG­ARS 62.8G | FI­BRE 1.3G PRO­TEIN 4.9G | SALT 1G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.