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The only ginger flavored food I don’t like is a very dark ginger cake made with molasses or molasses. I was determined to find a ginger cake that I would really like, and this is it. It’s moist and lovely.
Times
Preparation time: 25 minutes, plus overnight soaking
Cooking time: 35 minutes
It serves
8
Ingridients
For a biscuit
- 225 g butter, room temperature, plus spreader
- 150 g of soft dark brown sugar
- 150 g of golden sugar
- 355 g plain flour
- 1 tablespoon of baking powder
- 2 tablespoons of cornmeal
- ¾ teaspoon of ground ginger
- 4 large eggs, beaten
- finely grated zest of 1 lime
- ½ tsp vanilla extract
- 150 ml of whole milk
- 50 ml of dark rum
For the syrup
- 35 g of fresh ginger, peeled and finely chopped
- 80 g of soft dark brown sugar
- 50 ml of dark rum
- 125 ml of ginger beer
- juice of 1 lime
For the rum and lime buttercream
- 155 g butter, room temperature
- 250 g of powdered sugar, sifted
- finely grated peel and juice of 2 limes
- 2½ tablespoons dark or white rum
Decorate
- 3-4 pieces of preserved ginger in syrup, very thinly sliced or chopped
- thinly sliced lime (optional)
The method
1. Preheat the oven to 180C/170C fan/gas. 4. Grease two 20 cm baking pans with butter and line the bases, also grease the paper.
2. Since soft brown sugar tends to stick together, place it in a bowl and break up the lumps with a fork or the back of a spoon. Add the golden sugar powder and mix them well.
3. Sift the flour, baking powder, cornmeal and ground ginger together into a separate bowl. Add a pinch of salt.
4. Beat the butter and sugar together until light and fluffy. Beat in the eggs a little at a time, but after the first addition, add a spoonful of the flour mixture – this way the eggs and butter don’t curdle. Add the lime zest and vanilla.
5. Using a large metal spoon, stir in the flour mixture three more times. Alternate with the milk and finally with the last of the flour. Stir in rum.
6. Divide the dough between two models and smooth the tops. Bake for 30 minutes or until you see the pastry pull away from the sides of the tins.
7. Remove from the oven and leave the cakes in the tins for 15 minutes, then turn them onto a cooling rack and carefully remove the paper.
8. Boil all the ingredients of the syrup, except the lime, for two minutes and stir until the sugar melts. Add the lime.
9. Place each sponge on a plate, bottom side up. Prick them all over with a skewer and brush them liberally with the syrup.
10. Cover the mushrooms with foil and leave for an hour, then pour more syrup. Let’s repeat – the cake can be left covered with foil overnight.
11. To prepare the butter cream, beat the butter and gradually add powdered sugar. Add the lime zest and juice and mix again, then slowly add the rum. Spoon half of the buttercream onto the sponge you are using as the bottom layer, then place the other sponge on top. Spread or spread the rest of the buttercream on top of that.
12. Garnish with preserved ginger and, if desired, finely sliced lime.
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