Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Sticky ginger-nut cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8 - 10
Skip to ingredients
- 200g plain flour
- 175g light muscovado sugar
- 100g butterroom temperature, cut in pieces
- finely grated zest 1 orange
- 1 tsp ground ginger
- 100g pack halved pecanor walnuts
- 85g stem gingerin syrup (from a jar), roughly chopped
- 1 tsp bicarbonate of soda
- 284ml carton soured cream
- 1 eggbeaten
To serve
- bought Cointreaucream
- fresh orangesegments
- gingersyrup from the jar
Nutrition: per serving
- kcal369
- fat22g
- saturates10g
- carbs41g
- sugars21g
- fibre1g
- protein5g
- salt0.57glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
step 2
Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
step 3
Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
step 4
Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
step 5
When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.
