Tropicana Gingerbread Cake

Tropicana Gingerbread Cake                           

A Tribute to the Summer of 2013



Shopping List:

For the cake:

75 gr butter, softened
100 gr sugar
1 Egg
125 ml water
150 gr treacle
190 gr plain flour
1 teaspoon ground ginger
1/2 teaspoon Bicarbonate of soda
1/4 teaspoon salt


For the topping:

1 large orange, clean
100 gr dessicated coconut or 1 sachet (98 gr. Conimex)
110 gr soft brown sugar
2 tablespoons orange juice ( from the orange)

* Grease or spray and line your 20cm square tin. Preheat your oven to 180C.

* In a large bowl, cream your butter and sugar until light and fluffy and then beat in the egg. Combine the water with the treacle. Combine your flour, ginger, bicarb and salt and add this to your creamed mixture alternately with the treacle mixture. You must beat well after each addition. Pour this into your prepared tin.

* Bake this in your preheated oven for about 30 minutes or until your caketester comes out clean.

* Leave in the tin. Now the topping comes over it:

* Grate 1 orange and set aside. Peel and section the orange, removing the pith and dice the orange segments.

* In a small bowl you combine the coconut, brown sugar, orange juice, diced orange and the reserved grated peel. Spread this mixture over the warm cake still in the tin.

* Grill this top heat for 4-5 minutes ( do not walk away!) until the top is lightly browned. Cool on a wire rack when the cake is firm enough to turn out. Cut in little box squares.


                                                              

                                                                     "Enjoy"