Egg yolks help make baked goods moist as shown by these luscious little cakes that dont even need icing - just a dollop of sorbet and a smattering of rum-spiked fruit.
- Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole (3/4 cup) texas muffin pan.
- Sift flour, baking powder, bicarbonate of soda, salt and nutmeg together into a bowl.
- Using an electric mixer, beat butter and sugar together for 3 minutes or until pale and fluffy. Beat in egg yolks, 1 at a time. Add vanilla. Beat to combine. Stir in flour, in 3 batches, alternating with buttermilk, beginning and ending with flour.
- Divide batter between prepared pan holes. Bake for 23 minutes or until golden and cakes spring back when touched. Cool in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool.
- Meanwhile, make Ginger-poached fruit: Bring sugar, ginger, allspice and 3/4 cup cold water to a boil in a medium saucepan over medium heat. Cook, stirring, for 1 minute. Add pineapple, mango and rum, if using. Return to a boil. Remove from heat. Set aside to cool for 1 hour. Discard ginger.
- Cut a 4cm-wide, 3cm-deep hole in the top of each cake. Place a scoop of sorbet on each plate. Top each scoop with a cake, cut-side down. Top each cake with another scoop of sorbet. Spoon fruit mixture over sorbet. Serve immediately.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set