Ginger & treacle cake with ice cream

Ginger & treacle cake with  ice cream

dessert recipes | serves 8–10

1. Preheat oven to 180C/gas 4. Sift together the flour, ginger, 1 tsp salt, baking powder, cinnamon, cloves and nutmeg. Combine the treacle, sugar and butter in a saucepan over low heat and simmer, stirring occasionally, for 5 minutes. Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Add the juice, brandy and eggs and stir to a smooth batter.
2. Pour into lightly buttered and floured 24cm square baking tin and bake for 30–40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin. While the cake is cooling, macerate the strawberries in twice as much rum to icing sugar. When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries

 

Recipe Andy Harris
Photo Sam Stowell


from Issue 17

ingredients

• 500g plain flour
• 4 tsp ground ginger
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 250g treacle, golden syrup or light molasses
• 75g light brown sugar
• 125g butter
• 200ml milk
• 1 tbsp crème fraîche
• Juice of 1 orange
• 1 tbsp brandy
• 2 eggs, beaten
• Flour and butter to line tin
• Strawberries, hulled and sliced
• Golden rum
• Icing sugar
• Vanilla ice cream slab

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