- 375 gm (2½ cups) flour
- 180 gm (1 cup) light brown sugar
- 30 gm fresh ginger, finely grated
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp each ground allspice and ground nutmeg
- 1½ tsp baking powder
- ¾ tsp bicarbonate of soda
- 2 eggs, lightly beaten
- 125 gm (1/2 cup) each molasses and golden syrup
- 160 ml (2/3 cup) vegetable oil
- 220 gm caster sugar
- 3 mandarins, segmented, pith removed
- 2 tbsp mandarin juice
- Juice of 1 lemon
- 1 vanilla bean, split, seeds scraped
- 1 tsp orange-blossom water
- 1For 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.
- 2Heat 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.
- 3In 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 vanilla custard.