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Spiced Ginger Tea Cake with Ginger Fruit Compote

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Description

Yoghurt gives moisture to this cake with its iconic overtones of Buderim Ginger Naked Ginger and a classic blend of warm spicy notes. Served with Ginger Fruit Compote.
Prep Time: 
20 mins
Cook Time: 
40 - 45 mins
Makes: 
750g cake - serves 8 or more
Ingredients: 
150g butter
3/4 cup caster sugar
1 teaspoon vanilla extract
80g Buderim Ginger Naked Ginger or Buderim Ginger Crystallised Ginger
2 x 59g eggs
1 1/4 cups unbleached or regular plain flour
1 teaspoon baking powder
2 teaspoons mixed spice
1/2 cup Greek-style yoghurt
Ginger Fruit Compote
2 tablespoon Buderim Ginger Ginger Refresher
1 cup water
100g soft Mediterranean-style dried apricots, finely chopped
1 large apple [200g to 250g] Granny Smith apple, peeled, cored and finely chopped
1/2 cinnamon quill or stick
100g Buderim Ginger Naked Ginger or Buderim Ginger Crystallised Ginger, finely shredded
1 to 2 tablespoon rum [optional]
Method: 
  1. Butter or oil a 20cm ring cake pan very well.
  2. Preheat oven to moderate [170°C].
  3. Cream butter, sugar and vanilla until soft, creamy and fluffy.
  4. Press Naked Ginger or Crystallised Ginger through a garlic press, add to butter mixture and beat a further 1 minute to combine well.
  5. Add eggs one at a time, beating well after each addition.     
  6. Sift together flour, baking powder and spice. Gently mix in half flour mixture and ½ cup yoghurt into butter mixture, gently mix in remaining flour mixture.
  7. Spoon into prepared ring cake pan.
  8. Bake in preheated oven for 40 to 45 minutes or until when cake is tested with a fine cake skewer it comes out clean. Cool on a wire cake rack for 10 minutes. Carefully remove cake from ring cake pan.

Serve warm with warm Ginger Fruit Compote

GINGER FRUIT COMPOTE

(Makes 1½ to 2 cups)

  1. In a small saucepan combine Ginger Refresher, water and dried apricots. Bring slowly to boil. Add apple and cinnamon, reduce heat to simmer and simmer gently until fruit is soft about 5 minutes.
  2. Stir in Naked Ginger or Crystallised Ginger and rum if desired. Remove cinnamon quill or stick and discard.
Helpful Notes: 

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used


New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons