Ginger celeriac cake

SERVES 12

INGREDIENTS For the cake 3 eggs

180g light golden caster sugar 1 tsp vanilla extract

50ml oil

100g cold puréed celeriac 280g plain flour

2 tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

3 tbsp diced crystallised ginger For the ginger syrup

100ml water

120g caster sugar

½ tsp ground ginger

1 cinnamon stick

2 - 3 tbsp toasted flaked almonds Diced crystallised ginger, for the top Star anise, to decorate Cinnamon sticks, to decorate METHOD

1

Pre-heat the oven to 180°C/fan 160°C/gas 4. Line the base of a 20cm loose base spring form tin with parchment. Brush melted butter on the sides. 2 To make the cake, whisk the eggs, sugar, vanilla and oil together until light and fluffy. Add in the cold puréed celeriac. 3

Sift the plain flour, baking powder, cinnamon and ginger together and fold into the egg mixture. Add the crystallised ginger. 4

Spoon into the cake tin. Bake in the pre-heated oven for about 35 to 40 minutes. Insert a skewer and if it comes out clean, then the cake is done. 5 While the cake is in the oven, place the water, caster sugar, ginger and cinnamon stick in a saucepan, bring it to the boil, reduce the heat, simmer for about 5 - 6 minutes until a light syrup forms. 6

Take the cake out of the oven, spoon over some of the ginger syrup. 7

Place on a cooling rack in the tin for about 20 minutes before removing. 8

To decorate when cold, sprinkle over the toasted flaked almonds, and add the diced crystallised ginger. Decorate with star anise and cinnamon sticks, and serve with whipped cream.