Orange And Ginger Rum Cakes

These boozy, juicy puds make the perfect dinner party dessert.


180g butter, softened, plus extra for greasing
180g caster sugar
2 eggs
150g plain flour
110g almond meal
2 tsp baking powder
grated rind of 1 large orange
125ml milk
dollop cream, to serve
For the syrup
juice of 1 orange (about ½ a cup), strained
2 tbsp grated ginger, juice only (see tip)
¼ cup Cointreau or triple sec
¼ cup dark rum
¼ cup caster sugar


Heat your oven to 180°C (160°C fan-forced). Grease 8 ovenproof dariole moulds with butter.
Cream the butter and sugar together with electric beaters until smooth and pale. Add the eggs, one at a time, beating until well incorporated.
Fold in the flour, almond meal and baking powder, then add the orange rind and milk, and fold until well combined. Divide the mixture between the moulds.
Bake for 30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Cool slightly and then turn the cakes out. Arrange them in a baking dish with high sides.
Heat the orange juice, ginger juice, Cointreau, rum and sugar in a small saucepan over medium heat, stirring until the sugar has dissolved.
Simmer for 5 minutes or until the volume is reduced by about half. Pour the syrup over the cakes and allow to stand for 10 minutes, spooning the syrup back over the cakes occasionally.
Serve with a dollop of cream.

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