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Рецепт Hot Ginger Cake With Rum Infused Oranges

by Global Cookbook

Ингредиенты

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

Инструкции

1. 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.
2. 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.
3. Boil the rum and sugar until almost caramelised. Quickly toss in the orange segments.
4. Nappe over the top of the ginger cake. Serve with 6 segments each.

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