Ginger Cakes with Rosy Apple Compote
Serves: 20
 
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon finely chopped candied ginger
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ½ cup steeped spiced apple–flavored rooibos*
  • Garnish: confectioners’ sugar
  • 1 recipe Rosy Apple Compote (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Spray 20 wells of 2 (12-well) mini Bundt pans with baking spray with flour.
  3. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and creamy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, stirring to incorporate.
  4. In a medium bowl, combine flour, candied ginger, baking powder, ground ginger, salt, and allspice, whisking well. Add flour mixture to butter mixture in thirds, alternately with rooibos, beginning and ending with flour mixture.
  5. Using a levered 3-tablespoon scoop, divide batter evenly among prepared wells of pans. Tap pans forcefully on counter several times to settle batter and to remove air bubbles.
  6. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 13 to 15 minutes. Let cool in pans for 10 minutes. Transfer to a wire rack, and let cool completely.
  7. Just before serving, garnish cakes with a dusting of confectioners’ sugar, if desired.
  8. Spoon Rosy Apple Compote into wells of cakes.
  9. Serve immediately.
Notes
We used 1 tablespoon Apple Pie Rooibos to 1 cup boiling water, and let it steep for 5 minutes before straining and discarding infused rooibos leaves.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-cakes-with-rosy-apple-compote/