I love anything with rhubarb and it pairs really well with ginger.
I usually make rhubarb and ginger jam but I decided to combine the two into a delicious mini cake.
At the bottom you have a delicious moist ginger cake flavoured with stem ginger, then topped with a generous amount of homemade rhubarb jam and topped with decedent vanilla buttercream.
To start grease the mini Bundt tins or use a cupcake tray if you don’t have the Bundt tray.
Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.
In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.
Leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.
Divide the mixture between the individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.
Leave to cool in the tins before taking them out onto a cooling rack.
Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the vanilla paste and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.
Place the butter icing into an icing bag with 1M star nozzle.
Then put a heaped teaspoon of rhubarb jam on the top of each cake.
Using the piping bag cover the jam with the buttercream. Start at the outside and pipe round and round until you get to the middle and the jam is totally covered.
Gingerbread & Rhubarb Mini Bundt Cakes
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 25 minutes
Ingredients:
Ginger Cake
150g Self Raising Flour
1 tsp Bicarbonate of soda
1 tsp ground ginger
1 ball of finely chopped stem ginger
1/2 tsp Mixed Spice
75g Cubed Unsalted butter
50g Black treacle
50g Golden Syrup
75g Dark brown sugar
1 Large egg
75ml Milk
Pinch of salt
Butter icing
100g Unsalted butter
200g Sieved icing sugar
1 tbsp Milk
1 tsp Vanilla bean paste
12 teaspoons of rhubarb jam
Method:
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Grease the mini Bundt tray.
Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.
In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.
Leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.
Divide the mixture between the individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.
Leave to cool in the tins before taking them out onto a cooling rack.
Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the vanilla paste and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.
Place the butter icing into an icing bag with star nozzle.
Put a heaped teaspoon of rhubarb jam on the top of each cake.
Using the piping bag cover the jam with the buttercream. Start on the outside and pipe round and round until you get to the middle and all the jam is covered.
Sarah’s extra slice.......
If you don’t have Bundt tins you can use a cupcake tin and hollow out space for the rhubarb jam before topping with the buttercream.
The icing nozzle I used was a 1M.
If you don’t like or have rhubarb jam a different flavour can be used. Peach or cherry jam are good alternatives.
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