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.

Advance Preparation:
- Pre heat an oven to 160c.
- Line 2 large loaf tins with greaseproof paper.
For the Spiced Jerk Cake:
- In a pan melt the butter, 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.
For the Rum Cream:
- Add the cream, rum and icing sugar into a bowl then whisk until soft peaks are formed.
- Serve on the side of the cake.