Very tasty and appetizing treat for the festive table. Bon Appetit!
Flour - 120 grams
Dates, pitted - 100g
Ginger root - 40 g
Tea, black strong - 100 ml
Butter - 130 grams
Brown sugar - 150 grams
Light molasses or honey - 1 tablespoon
Egg average - 2 pieces
Dried ginger powder - 2 tsp
Drinking Soda - 0.5 teaspoons
For the sauce
Butter - 50 grams
Brown sugar - 50 grams
Fatty cream - 100 ml
Dark rum (optional) - 1 tablespoon
How to cook the ginger cake
Dates are cut into pieces. Ginger root chop finely.
Preheat oven to 180 degrees.
Put the pieces of dates and ginger in a bowl, pour the tea and let soak 10 minutes. Drain excess tea.
Rectangular cake pan capacity 0.9 liters Shots baking paper.
Prepare the dough. Beat butter and sugar with a mixer for 5 minutes in a large bowl. Add molasses or honey, eggs, flour, ground ginger, baking soda and mix well with a mixer at low speed. Then, add the figs with slices of ginger and mix again.
Put the dough into the mold and bake for 40 minutes. Check readiness of a wooden toothpick stuck it into the dough: it should be dry.
While the cake is baked, prepare the caramel sauce. Connect to the skillet the butter, sugar and cream, bring to a boil, stirring constantly, and cook for another 3-5 minutes. Remove from heat. You can add rum if desired.
Ready cake out onto a plate, cut and pour the sauce.
Cake can be baked in advance, cool, wrap in foil and store in the refrigerator up to three days. Before serving, slice and reheat in the microwave.