Ginger and Rum Cake
Jhane created this dish for MasterChef UK ™ Series 22. Her grand-final dessert is a rum-soaked, ginger-spiked tribute to her grandmother's Jamaican rum cake, served with a plant-based coconut chantilly, a deep-magenta hibiscus gel, and a bright mango and passion fruit compote. The judges praised its beautiful, buttery-light crumb, generous rum, and balanced ginger finish, alongside a compote bursting with lime zest and passion fruit. This Fix-It version preserves every praised element exactly as Jhane made it and corrects only the one named fault — the coconut chantilly, delicious in flavour but under-whipped on the day, is here whipped to stable, billowing peaks.
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- FOR THE GINGER & RUM CAKE
- Unsalted butter, softened — 1 cup , plus extra for tins
- Soft dark brown sugar — 1 cup
- Large eggs — 4, room temperature
- Self-raising flour — 1 3/4 cups , sifted
- Ground ginger — 2 tsp
- Mixed spice — 1 tsp
- Fine salt — 1/4 tsp
- Vanilla extract — 1 tsp
- Stem ginger in syrup, finely chopped — 3 tbsp , plus 1 tbsp syrup for the soak
- Dark Jamaican rum — 1/2 cup , for the batter and soak
- FOR THE COCONUT CHANTILLY
- Full-fat coconut cream, chilled 24 hours — 1 x 400 ml tin
- Icing sugar — 3 tbsp , sifted, to taste
- Coconut milk powder — 1 tbsp
- Vanilla extract — 1/2 tsp
- FOR THE HIBISCUS GEL
- Water — 1 1/4 cups
- Dried hibiscus flowers — 1/3 cup
- Granulated sugar — 1/3 cup , to taste
- Lime juice — 1 tbsp
- Agar agar powder — 1/2 tsp
- FOR THE MANGO–PASSION FRUIT COMPOTE
- Ripe mango, finely diced — 2 cups , plus a little reserved for garnish
- Passion fruit pulp — 1/4 cup , seeds and all
- Granulated sugar — 2 tbsp , to taste
- Lime — 1, zest and juice
- EQUIPMENT
- Two 6-inch round cake tins, or one 7-inch tin, greased and lined
- Electric stand mixer or hand mixer
- Mixing bowl and beaters that can be chilled
- Small saucepans
- Fine-mesh sieve
- Pastry brush
- Microplane or fine grater
- Piping bag