When baking with fresh ginger it's important to chop it finely rather than grating it to prevent excess juices seeping during cooking. Liquorice ice-cream makes a great accompaniment.
- 2 eggs
- 200 gm rapadura sugar (see note)
- 250 ml (1 cup) grapeseed oil
- 250 ml (1 cup) agave syrup (see note)
- 50 gm dark muscovado (see note)
- 35 gm peeled young ginger, finely chopped
- 300 gm (2 cups) self-raising flour
- 150 gm raw caster sugar
- 4 nashi, peeled, cored, diced
- 1 tbsp finely julienned ginger
- 1Preheat oven to 170C. Whisk eggs and rapadura sugar in an electric mixer until pale, add oil and agave syrup, whisk to combine, then add muscovado, ginger, flour and 250ml warm water, and pour into a buttered 20cm x 20cm cake tin lined with baking paper. Bake until cake springs back when lightly pressed (45-50 minutes).
- 2For nashi-ginger caramel, heat sugar in a large frying pan over medium-high heat and cook, swirling pan occasionally, until a golden caramel forms (5-7 minutes). Add nashi and 1 tbsp water, and cook until nashi is tender, and water and juices are incorporated. Add ginger and stir until tender (2-4 minutes).
- 3Serve fresh ginger rapadura cake warm topped with nashi-ginger caramel and with ice-cream.
Note Rapadura and muscovado are unrefined natural sugars, both available from select delicatessens and health-food shops, as is agave syrup.
Drink Suggestion: Grapey pineau. Drink suggestion by Max Allen