Ginger butternut cake
| Serves: | 8 |
Ingredients
- 3 tbsp cream
- 3/4 cup hazelnuts, toasted and chopped
- 85 g white chocolate, chopped
- 1 tsp vanilla extract
- 1 x 5 cm piece ginger, peeled and finely grated
- 5 large eggs
- 1/3 cup unsalted butter, melted
- 2 tbsp light brown sugar
- 1/4 tsp allspice, ground
- a pinch salt
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 250 g flour
- non-stick cooking spray
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Cooking Instructions
- Preheat the oven to 175°C.
- Spray a 22 x 22 x 4.5 cm metal baking pan with non-stick cooking spray.
- Combine the flour, baking powder, cinnamon, ginger, salt and allspice in a medium bowl.
- Using an electric mixer, beat the butternut, brown sugar, butter, egg, ginger and 1 teaspoon of vanilla extract in a large bowl to blend.
- Fold in the flour mixture and ½ cup of hazelnuts.
- Pour the cake mix into the pan, spreading it to the ledges (the layer will be thin).
- Bake the cake for about 30 minutes, until a tester inserted into the centre comes out clean. Allow to cool completely.
- Bring the cream to a boil in a small saucepan over a medium heat.
- Remove from the heat, add the white chocolate and remaining ¼ teaspoon of vanilla extract and whisk until smooth. Let it stand at room temperature for about 20 minutes until thick enough to spread.
- Spread the icing over the thin cake layer. Sprinkle the remaining ¼ cup of hazelnuts over the top and serve.
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