March 20, 2012

Jams Sessions: Cranberry + Ginger Cakes with Lime Marmalade

Ok, Nigel Slater calls them puddings.  Because he's wonderful and charming and British and all that.  But, goodness gracious, these little lime cakes are delicious.  And easy. And, as it happens, the lime marmalade you need to make them is on sale at the Jams by Mags Pop Up Shop this Sunday!!!

Adapted from Nigel Slater in The Gaurdian

4 one cup ramekins
2 tbl crystalized ginger
2 tbl unsweetened dried cranberries (or cherries)
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature, plus more for the pans
1/2 cup light muscovado sugar
1/2 cup caster sugar
2 eggs 
4 heaped tbl lime marmalade

Thoroughly butter and lightly dust with fine sugar the ramekins. Set the oven at 325 degrees. Chop the crystalized ginger and cranberries, pretty finely (it is sticky, so I recommend using a ceramic coated knife).

In a small bowl whisk together the flour, salt, and baking powder, and set aside. Use an electric beater or food mixer to cream the butter and sugars until truly light and fluffy (if the butter is really at room temperature, this can be done by hand with a strong whisk and a big bowl and a good elbow). Break the eggs into a small bowl or cup, beat them lightly with a fork then add them, a little at a time, to the butter and sugar. If the mixture looks grainy, as if it is about to curdle, then introduce a little of the flour. Gently fold in the rest of the flour, taking care not to over mix.

Stir the chopped ginger and cranberries into the mixture. Place a good heaped tbsp of marmalade in the bottom of each of the four ramekins, and fill about 2/3rd of the way up with the batter. Bake until golden and springy, about 35-40 minutes.

Run a knife around the inside of the moulds, then place each one upside down on a plate and shake out. If the marmalade has stuck, help it out with a spoon.

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