Steamed Ginger and Citrus Cake is a modern African Fusion recipe for creating a steamed cake based on citrus and ginger flavours. The full recipe is presented here and I hope you enjoy this classic African Fusion dish of: Steamed Ginger and Citrus Cake.
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This cake evolved out of an attempt to make a birthday cake in Africa where there was no oven. I adapted a classic steamed pudding to make it cake-like and the results turned out so well that I decided to publish the recipe here.
Ingredients:
50g Ginger Pieces in Syrup
2 tbsp Ginger Syrup
330g self-raising flour
1/2 tsp bicarbonate of soda
finely-grated zest of 1 orange
finely-grated zest of 2 limes
150g butter or margarine
150g brown sugar
segments of 1 orange
60g fresh fruit (for the filling)
pinch of salt
3 eggs
Method:
Sift the flour, salt and bicarbonate of soda into a bowl then add the butter (or margarine) and rub into the flour with your fingertips, until the mixture resembles fine breadcrumbs.
Finely chop the ginger pieces then add to the flour mix along with the citrus zests, sugar and ginger syrup. Mix thoroughly to combine then crack the eggs into the bowl, beat them lightly then add to the flour mix. Stir to combine thoroughly.
Meanwhile thoroughly grease a 1.5l pudding basin or bowl. Arrange the orange segments on the base, placing them in a circle or fan pattern. Carefully spoon half the cake batter on top (ensuring you do not disturb the orange segments) then scatter the fruit on top. Spoon the remaining cake batter into the bowl.
Place a lid or a greased sheet of waxed/greaseproof paper on top. Cover the entire bowl with a double layer of foil (ensuring that no water can get in) then place the covered bowl on top of an upturned saucer in a large saucepan. Add boiling water so that its level comes half-way up the side of the bowl. Cover securely with a lid and steam for 2 hours. Ensure that you check the water level every half hour or so and top-up as necessary.
After two hours' cooking time remove the cake from the pan and set aside for a few minutes to cool a little. Remove the foil wrapping and quickly invert the cake onto a plate (you may need to shake up and down a few times if the cake does not emerge immediately).
It can be served hot with custard or cream, but is best if allowed to cool and stored in an air-tight tin over night before being served as a cake the following day. This way the flavours have a chance to mature and develop.
