Ginger Cake with Coconut Caramel Sauce with Unsalted Butter

For the cake:

3 balls of stem ginger, finely chopped, plus 2tbsp of syrup for the jar

4cm of fresh ginger, julienned or finely sliced 

35g Plain flour 

175g All Things Butter Unsalted Butter

185g of self raising flour 

100ml of soya milk 

Zest of 1 lemon

2tsp of ground ginger

1tsp of cinnamon

2 large eggs 

50g of dark muscovado sugar 

100g of coconut sugar 

2tbsp of honey

For the caramel sauce:

75ml of coconut milk

20g of All Things Butter Salted Butter

70g coconut sugar 

1tbsp of honey

Sea salt 

For topping:

Orange zest & fresh ginger

Orange slices

Step 1

Preheat your oven to 180°C and line a 20cm cake tin with greaseproof paper.

Step 2

In a food processor (or by hand) cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.

Step 3

Sift in your flour and spices and fold in gently until combined. Then add the chopped stem ginger, syrup, honey, milk and lemon zest. Stir until smooth and well combined.

Step 4

Pour the batter into your prepared tin and smooth the top with a spatula or spoon. 

Step 5

Bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10-15 minutes before transferring to a wire rack.

Step 6

For the salted caramel sauce, add the coconut sugar to a saucepan over a medium heat with a splash of water. Heat for around 5 minutes, mixing occasionally, until a dark caramel forms. 

Step 7 

Remove from heat and immediately stir in the butter, then add the coconut milk along with a large pinch of salt. Allow to cool for 20 minutes to thicken.

Step 8 

Transfer your cake to a serving plate and drizzle over the caramel sauce. Top with fresh ginger, orange and extra salt. Plate up and enjoy!