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the Ingredients
Instructions
These light and fluffy ginger tea cakes are seriously morish. Drizzled with a dangerously delicious palm sugar syrup and served with coconut ice cream. Do we even need to mention this recipe is suitable for our gluten intolerant friends?
- Prepare the barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C), and preheat as directed. See below for information on set up methods on a Premium Gas Barbecue.Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C), and preheat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.Prepare the charcoal barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C). See below for information on how to set up a Weber Kettle.
- Place the butter, sugar, egg and vanilla in a large bowl and mix until creamed.
- Add the flour, milk and ginger and fold until just combined.
- Lightly spray 4x 250 mL dariole moulds with cooking spray. Pour the batter into the moulds.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat. Bake the cakes, with the lid closed, for 20 to 25 minutes.Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat. Place the cakes onto the trivet. Bake the cakes, with the lid closed, for 20 to 25 minutes.Brush the cooking grills clean. Place the cakes in the centre of the cooking grill, in-between the two charcoal baskets. Bake the cakes over indirect medium-low heat, with the lid closed, for 20 to 25 minutes.
- While the cakes are cooking, make the palm sugar syrup. Place the palm sugar, lime juice and water in a saucepan. On a barbecue side burner or stove top, over medium heat, simmer for 15 minutes or until thickened. Remove from the heat and leave to cool. Once cooled, stir in the lime zest.
- After 20 to 25 minutes, check the cakes are done by inserting a skewer into the cake. If the skewer comes out clean, they are done. Using heatproof gloves, remove the cakes from the barbecue and set aside for 10 minutes. Once cool enough to handle, turn the cakes out onto a wire rack to cool completely.
- Serve the cakes with the palm sugar syrup and coconut ice cream.
Indirect heat is not available on a Weber Traveler