GINGERBREAD with RHUBARB COMPOTE & KAMAHI HONEY and VANILLA
Alfa One, proud sponsors of Logan Brown
SERVING SIZE:
Makes one loaf to serve 4-6
INGREDIENTS:
1 cup flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 tsp powdered ginger
½ tsp mixed spice
½ tsp ground nutmeg
½ tsp ground cinnamon
200g golden syrup
100g butter
125ml Alfa One Rice Bran Oil
2 free range eggs
250ml milk
Rhubarb Compote
4 stems of rhubarb (washed and leaves removed)
150gm sugar
300ml water
½ tspn vanilla paste
Kamahi Honey and Vanilla Mascarpone
250gm Mascarpone cheese
1 Tblspn Kamahi honey
¼ tspn vanilla paste
SERVING SUGGESTION:
Slice the ginger bread into generous slices and warm gently if chilled in a microwave and serve with a little Rhubarb compote and honey vanilla mascarpone.
INSTRUCTIONS:
Grease and line loaf tin.
Sieve together the dry ingredients minus the brown sugar.
Add the sugar and mix with a wooden spoon getting rid of any lumps.
Melt the golden syrup and butter & Alfa One Rice Bran Oil together in a microwave for 1 ½ minute on full power.
Add to the dry ingredients. Mix lightly.
Add in the milk and beaten eggs. Continue to mix with the spoon.
Once completely combined finally use a whisk just to smooth out the mixture.
Pour into greased loaf tin
Bake at 150oC for approx 50mins - 1 hour.
Also freezes well.
Rhubarb Compote : Slice the rhubarb into 2cm pieces and set aside. Next into a medium non reactive pot add the sugar, water and vanilla paste, bring to a gentle simmer and add the sliced rhubarb simmer together for approximately 10 minute or until the rhubarb is starting to break down. Cool and serve.
Kamahi Honey and Vanilla Mascarpone : Combine ingredients together and chill until serving.
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