Jamaican Ginger Cake with Caramelised White Chocolate Ice Cream

Name: Jamaican Ginger Cake with Caramelised White Chocolate Ice Cream
Yield: Serves 8–10
Ingredients: 2 vanilla beans, seeds scraped; 80 g (2¾ oz/⅓ cup) caster (superfine) sugar; pinch of freshly ground black pepper; finely grated orange zest; 250 ml (8½ fl oz/1 cup) full-cream (whole) milk; 170 ml (5½ fl oz/⅔ cup) full-cream (whole) milk; 150 ml (5 fl oz) thickened (whipping) cream; 5 g (¼ oz) bicarbonate of soda (baking soda); pinch of salt; 2 eggs; 100 g (3½ oz) Caramelised white chocolate, cooled and roughly chopped; 140 g (5 oz) unsalted butter; icing (confectioners’) sugar for dusting; 5 egg yolks; 5 g (¼ oz) ground cinnamon; 140 g (5 oz) black treacle (molasses); 140 g (5 oz) soft light brown sugar; 20 g (¾ oz) ground ginger; 210 g (7½ oz) plain (all-purpose) flour (cake or soft flour if you can find it); finely grated zest of 1 lemon; finely grated zest of 1 orange

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Jamaican ginger cake
Caramelised white chocolate ice cream

Just simply a great ginger cake that’s a cinch to make. You can have it with or without the ice cream – it’s up to you. This spicy sponge also goes well with my tangy lemon curd as well as a host of other things.

Ingredients

Cake
Spicy
Vegetarian

Ingredients

Method