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Receta Hot Ginger Cake With Rum Infused Oranges

Name: Hot Ginger Cake With Rum Infused Oranges
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

de Global Cookbook

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Ingredientes

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

Direcciones

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.