serves
8
prep
40 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
40
minutes
cooking
20
minutes
difficulty
Easy
level
Who said trifle had to be old-school?
Ingredients
- 100 g toasted pecans, roughly chopped, to serve
- 90 g drained ginger in syrup, thinly sliced
Double ginger cake
- 150 g (1 cup) plain flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 75 g (⅓ cup, firmly packed) brown sugar
- 80 g butter, cubed
- 125 ml (½ cup) golden syrup
- 2 tbsp water
- 1 tbsp finely grated fresh ginger
- ¾ tsp bicarbonate of soda
- 1 egg, at room temperature, lightly whisked
Caramel and lemon syrup
- 220 g (1 cup) caster sugar
- 135 ml water
- 1½ tbsp strained fresh lemon juice
Honey cream
- 300 ml thickened cream
- 2 tbsp honey
Cooling time 30 minutes
Instructions
To make the double ginger cake, preheat oven to 180°C (160°C fan-forced). Grease a 16 x 26cm (base measurement) slice tin with melted butter and line the base and two long sides with one piece of non-stick baking paper, allowing it to overhang the sides. Sift together the flour, ground ginger and cinnamon. Stir in the sugar, breaking up any lumps with the back of a wooden spoon. Make a well in the centre. Combine the butter, golden syrup, water and fresh ginger in a small saucepan and heat over medium heat, stirring occasionally, until the butter melts and the mixture is heated through. Stir in the bicarbonate of soda and allow to foam. Add to the dry ingredients with the egg and stir with the wooden spoon until just combined. Pour into the prepared tin and smooth the surface with the back of the spoon. Bake in preheated oven for 20 minutes or until cooked when tested in the centre with a skewer. Remove the ginger cake from the oven and place the tin on a wire rack to stand for 5 minutes before turning the cake onto the wire rack to cool completely (this will take about 30 minutes). When cool, cut the cake into 1.5 cm cubes.
To make the caramel and lemon syrup, combine the caster sugar and 60 ml (¼ cup) water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Remove immediately from the heat and carefully add the remaining 75 ml water and the lemon juice. Stir with a wooden spoon until well combined and the caramel is smooth, returning to a medium heat if necessary. Set aside to cool to room temperature.
To make the honey cream, combine the cream and honey in a medium bowl and use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream until soft peaks form. Transfer to a serving bowl, cover place in the fridge until ready to serve.
To serve, place the ginger cake, syrup, cream, pecans and ginger in syrup in the centre of the table for guests to assemble their own dessert.
Baker’s tips
• The double ginger cake will keep in an airtight container at room temperature for up to 4 days.
• The caramel and lemon syrup will keep in a sealed jar or airtight container in the fridge for up to 2 weeks.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Who said trifle had to be old-school?
