INGREDIENTS

Cake

• 110g peeled ginger
• 200g sugar
• 225g neutral oil
• 225g molasses
• 350g plain flour
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• ¼ tsp. ground black pepper
• 1 tsp. fine sea salt
• 2 tsp. bicarbonate of soda
• 225ml boiling water
• 2 large eggs

Orange and Vanilla Cream

• 225ml thickened cream, chilled
• 2 tsp. caster sugar
• 1 tsp. finely grated orange zest
• 1 tsp. vanilla beans paste

METHOD

1. Grate the ginger on a zester and mix with the sugar in a medium sized mixing bowl to infuse all its flavour.
2. Add the oil and molasses and whisk (using a hand whisk) until smooth.
3. In another medium sized mixing bowl combine the plain flour, spices, salt and bicarbonate of soda.
4. Add the boiling water to the sugar/ molasses mixture and whisk, gently at first, until combined.
5. Add in the cracked eggs and whisk again. Tip the dry ingredients in and whisk just until combined with no dry lumps.
6. Pour the mixture into two OXO tins brushed with oil, dusted with flour and lined and baking paper. Bake in a preheated oven at 180°C or 160°C fan forced for 30 minutes.
7. Add the cream to a large mixing bowl and begin to whisk by hand or with an egg beaters.
8. Add the sugar and vanilla in the bowl from the beginning and once it is whipped to soft peaks.
9. Add in the orange zest and keep whisking until medium peaks form.
10. Once the cake is fully cooled, top each layer of cake with the vanilla cream and garnish wth orange zest.
11. For extra flavour, a drizzle of honey. Enjoy!