Marcus Wareing's Ginger Cake with Salted Caramel Sauce
A smooth, ginger cake drizzled in a luscious, salted caramel sauce- the perfect ending to a perfect meal. Taken from the show Marcus Wareing at Christmas.
Ingredients
Method
Step 1
Preheat the oven to 200°C/l80°C fan/gas 6.
Step 2
Put the butter, brown sugar and golden syrup in a bowl set over a pan of simmering water. Allow it to melt together, stirring occasionally. Mix in the stem ginger, milk and egg. Add the flour and mix until just combined. Remove from the heat and give it a good stir.
Step 3
Soak your greaseproof paper in water and press into a small loaf tin. Pour your cake mix into the tin and bake for roughly 30-35 minutes. You know your cake is ready when a skewer comes out clean when it is inserted into the center of your cake. Cool on a wire rack.
Step 4
To make the caramel sauce, put the caster sugar in a small saucepan and add 3 tablespoons of water. Place over high heat and cook for 6-8 minutes, until the sugar has caramelized to a rich golden brown. Keeping the pan on the heat, pour in the cream, a knob of butter and add a pinch of salt.
Step 5
Serve the cake cut into thick pieces and place on top of the salted caramel sauce. Dust with icing sugar (optional).
