Ingredients
The following ingredients have 9 Servings
- 2 eggs
- 200 gm rapadura sugar (see note)
- 250 ml (1 cup) grapeseed oil
- 250 ml (1 cup) agave syrup (see note)
- 50 gm dark muscovado (see note)
- 35 gm peeled young ginger, finely chopped
- 300 gm (2 cups) self-raising flour
- To serve: ice-cream, such as liquorice or vanilla
- 150 gm raw caster sugar
- 4 nashi, peeled, cored, diced
- 1 tbsp finely julienned ginger
Instruction
- Preheat oven to 170C. Whisk eggs and rapadura sugar in an electric mixer until pale, add oil and agave syrup, whisk to combine, then add muscovado, ginger, flour and 250ml warm water, and pour into a buttered 20cm x 20cm cake tin lined with baking paper. Bake until cake springs back when lightly pressed (45-50 minutes).
- For nashi-ginger caramel, heat sugar in a large frying pan over medium-high heat and cook, swirling pan occasionally, until a golden caramel forms (5-7 minutes). Add nashi and 1 tbsp water, and cook until nashi is tender, and water and juices are incorporated. Add ginger and stir until tender (2-4 minutes).
- Serve fresh ginger rapadura cake warm topped with nashi-ginger caramel and with ice-cream.
