{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Dark Ginger Cake with Rhubarb Compote

2 lbs Rhubarb
6 oz. Sugar
Grated Zest and Juice of 1 Orange

6 oz. Butter
4 oz. Dark Brown Sugar
2 oz. Grated Ginger Root
4 Eggs and 4 Egg Whites
9 oz. Sieved Flour
2 tsps. Ground Ginger
1/2 tsp. Ground Cinnamon
1/2 tsp Freshly Ground Nutmeg
1 1/2 tsp. Bicarbonate of Soda
8 oz. Treacle
4 oz. Cream
2 tbs. Lemon Juice.

Pre heat the oven to Gas4/175C/350F.
Butter a 12" flat cake tin or quiche tin.
Cream together the butter and sugar until light and fluffy.
Separate the 4 eggs and stir the yolks gradually into the mixture.
Mix together the wet ingredients by stirring the fresh ginger into the treacle, lemon and cream.
Mix the dry ingredients together.Stir the wet and dry mixtures alternately into the butter and egg yolk mixture.
Beat the 8 egg whites until stiff and shiney.
Fold these into the mixture.
Pour this into the tin and cook at Gas 4/175C/350F, for 45 mins until firm to the touch and cooked in the middle.
Leave to cool before you take it out of the tin.

Make the compote by cooking the rhubarb (cut into little chunks) with the sugar and orange either in a pot over gentle heat or in a microwave until just soft but holding its shape.
Let this cool.

Serve a slice of the cake with a spoonful or the compote and either a spoon of whipped cream or (even better) marscarpone cheese on the side.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef