Golden cakes with ginger poached fruit

Enjoyable Golden cakes with ginger poached fruit Recipe

Egg yolks help make baked goods moist as shown by these luscious little cakes that don’t even need icing – just a dollop of sorbet and a smattering of rum-spiked fruit.
Golden cakes with ginger poached fruit
Prep Time : 0:30 | Cook Time : 0:25 | Total Time : 0:55 | Serving : 12 person.


  • 2 cups plain flour

  • 1 3/4 teaspoons baking powder

  • 1/4 teaspoon bicarbonate of soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 120g unsalted butter, softened

  • 1 cup caster sugar

  • 4 large egg yolks

  • 1 1/2 teaspoons vanilla extract

  • 2/3 cup buttermilk

  • 12 scoops sorbet (see note)

Ginger-poached fruit

  • 3/4 cup caster sugar

  • 1.5cm piece fresh ginger, cut into 4 slices

  • Pinch ground allspice

  • 1/4 small pineapple, peeled, cored, diced

  • 1 large mango, diced

  • 1 tablespoon dark rum (optional)


  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole (3/4 cup) texas muffin pan.

  • Step 2

    Sift flour, baking powder, bicarbonate of soda, salt and nutmeg together into a bowl.

  • Step 3

    Using an electric mixer, beat butter and sugar together for 3 minutes or until pale and fluffy. Beat in egg yolks, 1 at a time. Add vanilla. Beat to combine. Stir in flour, in 3 batches, alternating with buttermilk, beginning and ending with flour.

  • Step 4

    Divide batter between prepared pan holes. Bake for 23 minutes or until golden and cakes spring back when touched. Cool in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool.

  • Step 5

    Meanwhile, make Ginger-poached fruit: Bring sugar, ginger, allspice and 3/4 cup cold water to a boil in a medium saucepan over medium heat. Cook, stirring, for 1 minute. Add pineapple, mango and rum, if using. Return to a boil. Remove from heat. Set aside to cool for 1 hour. Discard ginger.

  • Step 6

    Cut a 4cm-wide, 3cm-deep hole in the top of each cake. Place a scoop of sorbet on each plate. Top each scoop with a cake, cut-side down. Top each cake with another scoop of sorbet. Spoon fruit mixture over sorbet. Serve immediately.

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