Topped with a jewel-like mandarin compote, this dark, spicy gingerbread bundt will be the crowning glory of any winter feast.
375 gm(2½ cups) flour180 gm(1 cup) light brown sugar30 gmfresh ginger, finely grated2 tspground ginger1 tspground cinnamon½ tsp eachground allspice and ground nutmeg1½ tspbaking powder¾ tspbicarbonate of soda2eggs, lightly beaten125 gm(1/2 cup) each molasses and golden syrup160 ml(2/3 cup) vegetable oilMandarin compote220 gmcaster sugar3mandarins, segmented, pith removed2 tbspmandarin juiceJuiceof 1 lemon1vanilla bean, split, seeds scraped1 tsporange-blossom water
For mandarin compote, stir sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, brushing down sides of pan with a wet pastry brush, and cook until caramel (8-10 minutes). Reduce heat to low, add mandarin segments and juices (careful as hot caramel will spit), vanilla and orange-blossom water, and stir to combine. Cool to room temperature and store in the fridge until required. Mandarin compote will keep for up to a week refrigerated in an airtight container.
Heat oven to 180C. Combine flour, sugar, fresh ginger, ground spices, baking powder and bicarbonate of soda, and a pinch of salt in a bowl and mix well.
In a separate bowl, combine eggs, molasses, golden syrup and oil, and beat well. Add 250ml water, stir to combine, then add to flour mixture, whisking to combine. Pour batter into a buttered and floured 23cm-diameter fluted ring tin and bake until a skewer inserted withdraws clean (45-55 minutes). Cool on a wire rack for 15 minutes, then invert onto a serving plate to cool for a further 30 minutes. Serve with mandarin compote spooned on top. Gingerbread cake is best eaten on the day of making, but will keep in an airtight container for up to 3 days.
Note This cake works really well with a thick