Ginger and Jamaican Jerk Cake with Rum cream
Add an extra bit of heat by adding in our KNORR Jerk Paste to this traditional ginger cake. Serve with a rum flavoured cream.
Ingredients
For the Spiced Jerk Cake:
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Brown sugar 150 g
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Golden syrup 250 g
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Treacle, Black 250 g
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Egg(2) 100 g
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Semi skimmed milk 250 ml
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Bicarbonate of Soda 10 g
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Plain flour 280 g
For the Rum Cream:
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Rum 60 ml
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Icing sugar 50 g
Preparation
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Advance Preparation:
- Pre heat an oven to 160c.
- Line 2 large loaf tins with greaseproof paper.
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For the Spiced Jerk Cake:
- In a pan melt the MEADOWLAND Professional 250g, brown sugar, syrup, KNORR Professional Ginger Puree, KNORR Jamaican Jerk Paste and treacle. Then with a stick blender blitz all the ingredients together until smooth then remove from the heat.
- Whisk the bicarbonate of soda with the milk then add in the eggs.
- Add the syrup mix from the pan and whisk into the eggs.
- Working quickly add the sifted flour and whisk until a smooth batter is formed.
- Pour the mix into the lined trays then bake for 40-45 minutes until the mixture springs back to the touch but still remains moist.
- Cut into 14 portions and serve warm.
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For the Rum Cream:
- Add the MEADOWLAND Double, rum and icing sugar into a bowl then whisk until soft peaks are formed.
- Serve on the side of the cake.
