Orange And Ginger Rum Cakes

These boozy, juicy puds make the perfect dinner party dessert.

Ingredients

1. 180g butter, softened, plus extra for greasing
2. 180g caster sugar
3. 2 eggs
4. 150g plain flour
5. 110g almond meal
6. 2 tsp baking powder
7. grated rind of 1 large orange
8. 125ml milk
9. dollop cream, to serve
10. For the syrup
11. juice of 1 orange (about ½ a cup), strained
12. 2 tbsp grated ginger, juice only (see tip)
13. ¼ cup Cointreau or triple sec
14. ¼ cup dark rum
15. ¼ cup caster sugar

Method

1. Heat your oven to 180°C (160°C fan-forced). Grease 8 ovenproof dariole moulds with butter.
2. Cream the butter and sugar together with electric beaters until smooth and pale. Add the eggs, one at a time, beating until well incorporated.
3. Fold in the flour, almond meal and baking powder, then add the orange rind and milk, and fold until well combined. Divide the mixture between the moulds.
4. Bake for 30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
5. Cool slightly and then turn the cakes out. Arrange them in a baking dish with high sides.
6. Heat the orange juice, ginger juice, Cointreau, rum and sugar in a small saucepan over medium heat, stirring until the sugar has dissolved.
7. Simmer for 5 minutes or until the volume is reduced by about half. Pour the syrup over the cakes and allow to stand for 10 minutes, spooning the syrup back over the cakes occasionally.
8. Serve with a dollop of cream.