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

By Chelsea Sugar
Sean’s Chocolate, Prune and Ginger Cake with Candied Oranges
10 servings
  • 0 reviews

  • Difficulty
  • Prep time 20 mins
  • Cooking time 50 mins
  • Serves
    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

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.

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