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Sticky gingerbread cake with caramel figs
Serves 12
Ingredients
- 250g unsalted butter, softened
- 225g caster sugar
- 125g soft brown sugar
- 3 eggs
- 110g golden syrup
- 300g plain flour
- 11⁄2tsp bicarbonate of soda
- 1tbsp ground ginger
- 4 figs
- 150g dulce de leche (available to buy in supermarkets)
Method
Preheat the oven to 160C/325F/ Gas 3 and line a 22cm round cake tin with baking paper. With an electric mixer, beat the butter, caster sugar and 100g of the soft brown sugar until pale and creamy, about 2 minutes. Beat the eggs in one at a time until smooth and then beat in the golden syrup.
Fold in the flour, bicarbonate of soda, ground ginger and 150ml hot water until the mixture is smooth. Pour into the prepared tin, smooth the surface and bake for 11⁄4 hours, or until a skewer inserted in the middle comes out clean. Cover with foil if the top starts to burn. The cake will rise then sink in the middle.
Remove from the oven and leave in the tin for 5 minutes. Place the cake upside down on a wire rack and leave to cool.
Just before serving, cut the figs into quarters and sprinkle with the remaining soft brown sugar. Place cut-side up under a hot grill until they start to blister, about 1 minute. Warm the dulce de leche in a bowl set over a pan of gently simmering water until it softens and is pourable.
Serve the cake in wedges topped with the figs and drizzle the caramel sauce over the top.
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