Golden cakes with ginger-poached fruit

Recipes / Desserts

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.

Recipe «Golden cakes with ginger-poached fruit» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups plain flour, 1 3/4 tsp baking powder, 1/4 tsp bicarbonate of soda, 1/2 tsp salt, 1/4 tsp ground nutmeg , 120g unsalted butter, softened, 1 cup caster sugar, 4 large egg yolks , 1 1/2 tsp vanilla extract, 2/3 cup buttermilk, 12 scoops sorbet, 3/4 cup caster sugar, 1.5cm piece fresh ginger, cut into 4 slices, Pinch ground allspice, 1/4 small pineapple, peeled, cored, diced, 1 large mango, diced.

Ingredients:

  • 2 cups plain flour 
  • 1 3/4 tsp baking powder 
  • 1/4 tsp bicarbonate of soda 
  • 1/2 tsp salt 
  • 1/4 tsp ground nutmeg 
  • 120g unsalted butter, softened 
  • 1 cup caster sugar 
  • 4 large egg yolks 
  • 1 1/2 tsp vanilla extract 
  • 2/3 cup buttermilk 
  • 12 scoops sorbet 
  • 3/4 cup caster sugar 
  • 1.5cm piece fresh ginger, cut into 4 slices 
  • Pinch ground allspice 
  • 1/4 small pineapple, peeled, cored, diced 
  • 1 large mango, diced 
  • 1 tbsp dark rum 

Instructions

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole (3/4 cup) texas muffin pan.
  2. Sift flour, baking powder, bicarbonate of soda, salt and nutmeg together into a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.