Sticky Ginger Cake with Figs and Caramel Sauce
This is a dark, sticky and totally delicious cake, topped with grilled figs and dulce de leche sauce.
250g unsalted butter, softened
225g caster sugar
125g soft brown sugar
75ml (110g) golden syrup
300g plain flour
11/2 tsp bicarbonate of soda
1 tbsp ground ginger
150ml hot water
150g dulce de leche
Preheat the oven to 160c/325f/gas mark 3 and line a 22cm round cake tin with baking paper. Using a food mixer, beat the butter, caster sugar and 100g of the soft brown sugar together until pale and creamy, about 2 minutes. Beat the eggs in one a time until smooth and then beat in the golden syrup.
Remove the bowl from the mixer and using a large spoon fold in the flour, bicarbonate of soda, ginger and hot water until the mixture is smooth. Transfer to the prepared tin, smooth the surface and bake for 11/4 hours or until a skewer inserted in the middle comes out clean. Cover the top of the cake with foil if it starts to burn.
Remove the cake from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack, turning upside down and leave to cool.
Just before serving, cut the figs in quarters and sprinkle with the remaining soft brown sugar. Place cut side up under a hot grill for about 1 minute until they start to blister. Warm the dulce de leche in a bowl set over a pan of gently simmering water until it softens and is pourable.
Serve the cake in wedges topped with the figs and drizzle over the caramel sauce.
© Food & Travel magazine. First published November 2016. Recipe Louise Pickford. Photo Ian Wallace