Hot Ginger Cake With Rum Infused Oranges Recipe
Servings: 1
Ingredients
- 50 gm Large eggs
- 40 gm Flour, sifted
- 40 gm Dark brown sugar
- 2 gm Ginger, minced
- 1 gm Baking pwdr
- 45 gm Butter
- 1 tsp Glycerine
- 5 gm Black treacle
- 15 gm Prunes, minced
- 24 lrg Orange segments
- 250 gm Sugar
- 150 ml Rum
Directions
- Beat the butter and dark brown sugar until light and fluffy. Gradually add in the Large eggs. Fold in the flour, baking pwdr, glycerine and black treacle.
- Stir in the minced prunes and ginger. Pipe 1/2 up on to a greased 5cm ramekin dish. Bake in the oven at 160C for 28 min. Remove from the oven.
- Boil the rum and sugar until almost caramelised. Quickly toss in the orange segments.
- Nappe over the top of the ginger cake. Serve with 6 segments each.
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