You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 170 °C.
Butter and spray a bunt mould thoroughly.
Open foil bag in which cake mixture is packed and add ginger, black pepper and cardamon to the dry flour mix.
Beat eggs, oil, melted butter and sour cream together for 30 seconds on high speed until well blended.
Add molasses and beat briefly on high speed.
Add the contents of the pack (with added Seasoned Sea Salt and spices) and gently mix in by hand with a spatula.
Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
Stir in the lime zest and chopped preserved ginger.
Scrape mixture into prepared mould.
Place in oven. Bake for 1 hour. Cake is done when a thin-bladed knife inserted into the thickest part of the cake comes out clean.
Cool cake in the mould for 15 minutes. Turn out on a cooling rack.
Chocolate Ganaché
Place chocolate in a medium size heatproof bowl, set aside.
Pour cream into a small saucepan, place over medium heat and bring just to a simmer.
Pour hot cream over chocolate and allow to stand away from the heat until chocolate has softened, about 5 minutes.
Stir until smooth. Allow to cool a little before pouring over the cake.
Ginger Cake de Luxe with Chocolate Ganaché
This cake has the best ginger flavour I have ever experienced. Bake the day before to allow flavours to develop. Don’t be scared to add the black pepper, it is the secret ingredient!- Serves: 12
- Recipe Category: Baking, cakes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 170 °C.
Butter and spray a bunt mould thoroughly.
Open foil bag in which cake mixture is packed and add ginger, black pepper and cardamon to the dry flour mix.
Beat eggs, oil, melted butter and sour cream together for 30 seconds on high speed until well blended.
Add molasses and beat briefly on high speed.
Add the contents of the pack (with added Seasoned Sea Salt and spices) and gently mix in by hand with a spatula.
Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
Stir in the lime zest and chopped preserved ginger.
Scrape mixture into prepared mould.
Place in oven. Bake for 1 hour. Cake is done when a thin-bladed knife inserted into the thickest part of the cake comes out clean.
Cool cake in the mould for 15 minutes. Turn out on a cooling rack.
Chocolate Ganaché
Place chocolate in a medium size heatproof bowl, set aside.
Pour cream into a small saucepan, place over medium heat and bring just to a simmer.
Pour hot cream over chocolate and allow to stand away from the heat until chocolate has softened, about 5 minutes.
Stir until smooth. Allow to cool a little before pouring over the cake.