Sticky ginger cake with grilled toffee figs

sticky ginger cake with grilled toffee figs
1H 30M


Toffee sauce


1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C. Grease deep 22cm (9-inch) square cake pan; line base and sides with baking paper.
3.Peel pear; grate coarsely.
4.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in syrup. Transfer mixture to large bowl; stir in sifted flour, soda and spices, pear and the hot water. Spread mixture into pan.
5.Bake cake about 1 hour. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack.
6.Meanwhile, make toffee sauce; combine sugar and the water in medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until caramel in colour. Remove from heat. Carefully stir in cream (the mixture will spit and bubble). Stir over low heat until toffee pieces are melted and sauce is smooth.
7.Preheat grill (broiler). Cut figs in half; place, cut-side up, on oven tray. Sprinkle extra sugar over cut surface. Grill figs until browned lightly.
8.Top warm cake with figs.

It is fine to use just the one 300ml carton of cream for this recipe.


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