For me, Christmas is all about fresh, fragrant (and don’t forget delicious) ingredients! This cake encompasses all of that. The fresh ginger makes it so much more potent than ground ginger. Topped off with gooey pecan caramel and a bit of crunchy biscuit crumb – there is only one word for it – YUM!!!
The Rapdura sugar gives this cake a hint of molasses flavour. If you don’t have rapdura the best replacement would be coconut sugar or brown sugar.
Fresh Ginger Cake with Pecan Caramel and Molasses Crumb
- 2 cups all-purpose Flour2 tsp bicarb soda2 tsp baking powder
2 tsp ground cinnamon
2tsp mixed spice
2inch piece of ginger, peeled and finely chopped
¾ cup rapdura sugar
100g butter, melted
½ cup milk
½ cup rapdura sugar
¾ cup milk
½ cup pecans, roughly chopped
¾ cup Greek yoghurt or whipped coconut cream
3 tbsp flour
1 tbsp butter, melted
1 tbsp Molasses
Prep TIME: 1hr
Cooking TIME: 45-50mins
In a bowl combine the dry ingredients, flour, bi-carb soda, baking powder, cinnamon, mixed spice. Then finely chop the ginger. It is best to chop it as fine as possible opposed to grating it to avoid excess water extraction. Then mix the ginger with the dry ingredients.
In a small bowl whisk the butter, eggs, milk and rapdura sugar. Pour the wet ingredients into the dry ingredients and carefully stir with a wooden spoon until completely incorporated. Bake in the oven for 40-50min or until golden.
Meanwhile, prepare the crumb. Combine the flour, melted butter and molasses in a bowl (it is easier to use your hands). The mixture should just hold together. If it is too wet, add a little flour. Then crumble over a baking tray and cook in the oven for 5mins.
To prepare the caramel, combine the butter, rapdura sugar and milk in a small saucepan. Heat on low until it is melted and combined. Allow to boil for 1min then remove from heat. Mix in the chopped pecans.
Once the cake has cooled it is time for assembly. Top the cake with the Greek yoghurt or whipped coconut cream. Then drizzle over the pecan caramel and sprinkle over the crumbs.