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.
Vegetarian
Autumn
Winter
Summer
Spring
Desserts
Ingredients
Ginger and Jamaican Jerk Cake with Rum cream
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+
£2.93
For the Spiced Jerk Cake:
Brown sugar
/g
150.0 g
0%
Golden syrup
/g
250.0 g
0%
Treacle, Black
/g
250.0 g
0%
KNORR Professional Ginger Puree 750g
/g
10.0 g
0%
KNORR Jamaican Jerk Paste 1.1 kg
/g
15.0 g
0%
Egg(2)
/g
100.0 g
0%
Semi skimmed milk
/ml
250.0 ml
0%
Bicarbonate of Soda
/g
10.0 g
0%
Plain flour
/g
280.0 g
0%
For the Rum Cream:
Rum
/ml
60.0 ml
0%
Icing sugar
/g
50.0 g
0%
Double Cream
/ml
300.0 ml
0%
/
For the Spiced Jerk Cake:
-
Brown sugar 150.0 g
-
Golden syrup 250.0 g
-
Treacle, Black 250.0 g
-
KNORR Jamaican Jerk Paste 1.1 kg 15.0 g
-
Egg(2) 100.0 g
-
Semi skimmed milk 250.0 ml
-
Bicarbonate of Soda 10.0 g
-
Plain flour 280.0 g
For the Rum Cream:
-
Rum 60.0 ml
-
Icing sugar 50.0 g
-
Double Cream 300.0 ml
Preparation
-
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.
