ginger, apple and lemon cake
Cake is my weakness. If you don't fancy baked goods, perhaps this recipe will turn you into a raging cake consumer (it turned my sister in law)? Or heat and add vanilla bean ice cream for a decadent dessert
After making over 300 puddings during the Christmas period we had a couple of kilos of prunes left over so we developed this recipe. If you don't fancy baking it yourself, you can always purchase it at Gallery Gourmet
Recipe to follow after the break....
Ginger, Apple and Lemon Cake (Is that spelt Mmmmm....?)
Makes 6 x 10cm round cakes
250 g prunes
200 g butter
300 g brown sugar
2 tsp molasses
2 eggs
150 g ginger marmalade
1 tsp ground ginger (more if desired)
zest and juice of one lemon
200 g self raising flour
200 g fresh (or tinned) apple cut in little cubes
candied ginger (I used Japanese ginger available in Asian grocery stores)
icing sugar
Preheat over to 150oC (300oF). Butter and flour 6 x 10 cm (4") tins or a large 24 cm (10") tin. Place the prunes in a bowl and cover with boiling water while you prepare the rest. Zest the lemon and chop the apple into small chunks.
In a large saucepan heat butter, sugar and molasses until melted and combined. Take off heat and cool slightly. Add the ground ginger, ginger marmalade, zest and eggs and beat until combined. Drain the prunes and add to the mix, then add flour and then apple. Pour into prepared tins. Bake for 30 minutes and cover with foil. Bake for a further 20 minutes. Carefully check that the cakes are ready by inserting a skewer and coming out clean. Bake for longer if necessary. Leave to cool completely in tins
Combine sifted icing sugar and lemon juice. Drizzle over cooled cakes and decorate with chopped ginger or large pieces if available. Can be stored in the refrigerator for two weeks in an airtight container or freeze for three months without icing