Page 40 - Fresh Magazine

baker spice

Traditional ginger cake with rum and
crystallised fruits
SERVES 8

Preheat the oven to 170°C/gas mark 3. Grease a 23cm
125g golden syrup
60g butter, cubed, plus extra for x 12cm loaf tin and line the base with non-stick baking
greasing paper.
100g plain flour Melt the golden syrup and butter together in a small
25g self-raising flour saucepan set over a low heat.
1 teaspoon baking soda Put the flours, baking soda and spices in a mixing
1 heaped teaspoon ground ginger bowl and stir to combine. Stir in the sugar and salt,
½ teaspoon mixed spice then add the milk, egg and rum and mix until smooth.
100g caster sugar Add the melted butter and golden syrup mixture,
pinch of salt
125ml milk mixing well.
1 egg, beaten Pour the batter into the loaf tin and bake in the oven
2 tablespoons dark rum for 50 minutes, until a skewer inserted into the centre
comes out clean. Allow the cake to cool in the tin for 5
FOR THE TOPPING minutes before turning out onto a wire rack to cool.
50g ready-to-eat dried mango To make the topping, put the dried mango and goji
30g goji berries berries in a small saucepan with the rum and gently
2 tablespoons dark rum warm for 5 minutes. Drizzle the warm rum over the
60g crystallised ginger cake before decorating with the mango, goji berries,
30g dried blueberries crystallised ginger, blueberries, cranberries and
30g dried cranberries
30g pumpkin seeds pumpkin seeds.

SUPERVALU LOVES IRISH CRAFTS
The dark, moody mugs and pottery in this feature were created by
master craftsman John Ryan. He draws inspiration from the rural
landscapes of Co. Sligo and uses only natural and ecological materials
throughout the production process.

www.aprilandthebear.com

CARDAMOM CLOVES NUTMEG GINGER POPPY SEEDS CINNAMON
The warm, earthy notes of The pungent clove has a mix This warming spice has a The warm, pungent, sweet The nutty notes of poppy Sweet and spicy, cinnamon’s
cardamom, with lemony and of fruit and pepper. Warm but sweet smell with woody, citrus notes of ginger are seeds have a sweet, strong woody aroma combined
floral flavours cut through sharp, it has a numbing effect bittersweet, pine-like quickly followed by a hot almond flavour. Traditionally with notes of citrus and clove
with a pungent bittersweet too. A classic match with notes. A good match with and tangy bite. Used in Asian used on breads, they’re make it ideal with almonds,
note, make it a beautiful apples, beetroot, carrots, cabbage, carrots, pumpkin, cooking with basil, coconut, also good with aubergines, apples, apricots, bananas,
match for sweet fruit dishes chocolate, red cabbage, ham spinach and sweet potato coriander and kaffir lime cauliflower, courgettes and chocolate, lamb and pears.
using apples, oranges and and marmalade oranges. and of course hot milk and leaves, it’s more commonly green beans. It’s also particularly good
pears, but it’s equally good chocolate. found in sweet dishes in when ground up with coffee.
when ground with fresh Europe.
coffee.

38 | FRESH AUTUMN 2017

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