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Sean's Chocolate, Prune and Ginger Cake with Candied Oranges

Cakes

Sean's Chocolate, Prune and Ginger Cake with Candied Oranges

Name: Sean's Chocolate, Prune and Ginger Cake with Candied Oranges
Prep time: 20 min
Cook time: 50 min
Yield: 10
Ingredients: Candied oranges; 2 cups Chelsea Caster Sugar; 1 cup water; 2 whole oranges, thinly sliced; Cake; 1 cup pitted prunes; ¾ cup boiling water; 1 tsp baking soda; 55g unsalted butter, softened; ¾ cup Chelsea Dark Cane Sugar; 1 tsp vanilla extract; 4 eggs; ¾ cup self-raising flour; 2 tsp ground ginger, sifted; ¼ cup Dutch cocoa, sifted; 100g dark chocolate, melted; ½ cup chopped crystallized ginger

Preparation

20 mins

Bake

50 mins

Difficulty

Servings

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Ingredients
Method

Ingredients

Candied oranges

2 cups Chelsea Caster Sugar
1 cup water
2 whole oranges, thinly sliced

Cake

1 cup pitted prunes
¾ cup boiling water
1 tsp baking soda
55g unsalted butter, softened
¾ cup Chelsea Dark Cane Sugar
1 tsp vanilla extract
4 eggs
¾ cup self-raising flour
2 tsp ground ginger, sifted
¼ cup Dutch cocoa, sifted
100g dark chocolate, melted
½ cup chopped crystallized ginger

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Candied Oranges: Preheat oven to 100°C. Place Chelsea Caster Sugar and water in a large, non-stick frying pan over medium heat and cook, stirring, until sugar is dissolved. Add the orange and cook for 10-15 minutes until the pith is translucent. Remove orange from syrup, reserving the syrup. Place the orange on a greased wire rack on a baking tray lined with non-stick baking paper. Bake for 40 minutes. Allow to cool, at room temperature, overnight if possible.

Cake Method: Preheat oven to 160°C. Grease and line a 25cm round cake tin.

Place prunes, water and baking soda in a small food processor and allow to stand for 10-15 minutes before processing until smooth. Set aside.

Place butter, Chelsea Dark Cane Sugar and vanilla in an electric mixer and beat for 10-12 minutes or until pale and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the flour, ground ginger, cocoa, melted dark chocolate, crystallised ginger and prune mixture and beat until well combined. Spoon into cake tin and bake for 50-60 minutes or until cooked when tested with a skewer.

While still hot, drizzle cake with half the syrup and cool completely. Serve with vanilla ice-cream and the remaining syrup.