Monday, 24 April 2017
Jamie Oliver's gingerbread cake with tipsy pineapple
Ingredients: 225g unsalted butter, plus extra to grease; 1/2 cup (185g) molasses; 3/4 cup (265g) runny honey; 155g muscovado sugar; 190g wholemeal plain flour; 190g plain flour; 1 1/2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 3 eggs, at room temperature; 1/2 cup (125ml) milk; 2 tsp finely grated ginger
Tipsy pineapple: 100g muscovado sugar; 2/3 cup (160ml) dark rum; 1/2 pineapple, very thinly sliced into rounds; 75g unsalted butter, softened
1 Preheat the oven to 160°C. Grease a 24cm bundt pan with butter.
2 Place the butter, molasses, honey, sugar and 1/2 cup (125ml) water in a saucepan over low heat, swirling until the butter has melted. Pour into a large bowl and set aside to cool.
3 Meanwhile, sift flours, baking powder, ground ginger, cinnamon, allspice, cloves and 1/2 tsp salt into a bowl. Set aside.
4 When molasses mixture is warm to the touch, whisk in eggs, one at a time, until incorporated. Pour in milk and whisk to combine. Whisk in dry ingredients until a thick batter, then stir in fresh ginger.
5 Pour batter into the prepared pan and bake for 50 minutes - 1 hour until a skewer inserted in the tallest part of the cake comes out clean. Set the cake aside to cool for 10 minutes, then loosen the edges and turn out onto a wire rack.
6 Meanwhile, for the tipsy pineapple, place sugar, rum and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 8-10 minutes until slightly thickened and sugar dissolves.
7 Remove the pan from heat and, using tongs, dip pineapple into rum sauce. Spread over a baking tray in a single layer. Return syrup to the heat and increase heat to high.
8 Cook for 2-3 minutes or until reduced to a thin caramel. Remove from heat, then stir in the butter and a pinch of salt flakes.
9 Once cake is cool, top with pineapple and drizzle with syrup to serve