Hot Ginger Cake With Rum Infused Oranges

Course : Cakes
Serves: 1
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50 grams eggs
40 grams flour -- sifted
40 grams dark brown sugar
2 grams ginger -- chopped
1 gram baking powder
45 grams butter
1 teaspoon glycerine
5 grams black treacle
15 grams prunes -- chopped
24 large orange segments
250 grams sugar
150 milliliters rum

Preparation / Directions:

Beat the butter and dark brown sugar till light and fluffy. Gradually add the eggs. Mix in the flour, baking powder, glycerine and black treacle. Stir in the chopped prunes and ginger. Pipe 1/2 up on to a greased 5cm ramekin dish. Bake in the oven at 160C for 28 minutes. Remove from the oven. Boil the rum and sugar till almost caramelised. Quickly toss in the orange segments. Nappe over the top of the ginger cake. Serve with 6 segments each.


Nutritional Information:

2018 Calories (kcal); 41g Total Fat; (21% calories from fat); 10g Protein; 331g Carbohydrate; 279mg Cholesterol; 553mg Sodium

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