Individual Ginger Cakes with Apricot Sticky Sauce

Name: Individual Ginger Cakes with Apricot Sticky Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 591 milliliters all purpose flour; 2 teaspoons baking soda; 1 Tbsp light corn syrup; 3 Tbsps chopped crystallized ginger; 158 milliliters dried apricots, thinly sliced; 2 larges eggs; 237 milliliters (packed) golden brown sugar; 2 teaspoons ground allspice; 4 teaspoons ground ginger; 1 Tbsp instant espresso powder; 237 milliliters mild-flavored (light) molasses; 177 milliliters (1 1/2 sticks) salted butter, room temperature; 2 teaspoons sugar; 1 teaspoon vanilla extract; 237 milliliters hot water; 158 milliliters whipping cream

One serving contains 590 calories, 6g of protein, and 23g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 9. Only It is a good option if you're following a vegetarian diet. If you have instant espresso powder, eggs, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine apricots and ginger in small bowl.

Ingredients you will need

Apricot

Ginger

Equipment you will use

Bowl

Pour enough boiling water over just to cover; let soften 10 minutes.

Ingredients you will need

Water

Drain; pat dry with paper towels.

Equipment you will use

Paper Towels

Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes.

Ingredients you will need

Corn Syrup

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Frying Pan

Remove from heat.

Mix in butter, apricots, and ginger.

Ingredients you will need

Apricot

Butter

Ginger

Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)

Ingredients you will need

Caramel Bits

Vanilla

Cream

Sauce

Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl.

Ingredients you will need

Ginger Powder

Baking Soda

Allspice

Butter

All Purpose Flour

Equipment you will use

Bowl

Oven

Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds.

Ingredients you will need

Instant Espresso

Fresh Ginger

Brown Sugar

Espresso

Molasses

Butter

All Purpose Flour

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Sprinkle with 2 teaspoons sugar.

Ingredients you will need

Sugar

Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.)

Equipment you will use

Baking Sheet