April Jackson’s salted caramel and ginger cake
April Jackson’s ginger cake is soft, sticky and loaded with spice which makes for the perfect autumnal treat.
Warming ginger cake with ginger cream
Serves: 6
Ingredients
For the ginger cake:225g self raising flour, sifted100g dark brown sugar1 tbsp ground ginger½ tsp ground cinnamon½ tsp nutmeg1 tsp baking sodaPinch of salt150g butter, melted and cooled3 eggs, lightly whisked100g maple syrup60ml milk42g crystallised ginger, finely chopped
For the ginger cream:100g butter, room temperature3 tbsp caster sugar200g cream cheese3 tbsp finely chopped crystallised ginger
For the salted rum caramel:40g water225g caster sugar71g butter, room temperature110g double cream70ml dark rum1 tsp vanillaBig pinch of salt
Method
For the ginger cake:
1. Preheat the oven to 180℃/ Gas 4. Grease and line the base of a round 6 inch/15cm cake tin with non-stick baking paper.
2. Combine the flour, brown sugar, ground ginger, ground cinnamon and nutmeg, baking soda and pinch of salt in a mixing bowl.
3. Whisk the melted butter, eggs, maple syrup and milk into the flour mix. Once combined add in crystallised ginger and stir.
4. Pour the cake mix into the greased tin and place into the oven to bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning onto a serving plate.
For the ginger cream:
1. For the ginger cream, place the butter and sugar into a mixing bowl and beat together with a wooden spoon or electric whisk until pale (this will take a few minutes).
2. Add in the cream cheese and whisk until smooth and then stir in ginger.
3. Ice the cake with the ginger cream and serve alongside the caramel sauce.
For the salted rum caramel:
1. In a saucepan, stir the water and sugar together and heat over a low-medium heat.
2. Once the sugar dissolves, allow the mixture to simmer until it reaches a deep brown colour (do not stir the sugar).
3. Carefully whisk in butter until combined and then add the cream and whisk well.
4. Remove the caramel from the heat and whisk in the rum, vanilla and salt to taste.
5. Serve alongside the frosted cake.