Jamaican ginger cake with caramelised white chocolate ice cream

Jamaican ginger cake with caramelised white chocolate ice cream

Lamingtons & lemon tart
Patricia Niven

Just simply a great ginger cake that’s a cinch to make. You can have it with or without the ice cream – it’s up to you. This spicy sponge also goes well with my tangy lemon curd as well as a host of other things.


Quantity Ingredient

Jamaican ginger cake

Quantity Ingredient
140g unsalted butter
140g soft light brown sugar
140g black treacle
1 orange, finely grated zest
1 lemon, finely grated zest
210g plain flour, (cake or soft flour if you can find it)
20g ground ginger
5g ground cinnamon
pinch freshly ground black pepper
pinch salt
5g bicarbonate of soda
2 eggs
170ml full-cream milk

Caramelised white chocolate ice cream

Quantity Ingredient
400g white chocolate
250ml full-cream milk
150ml thickened cream
2 vanilla beans, seeds scraped
80g caster sugar
5 egg yolks

To serve

Quantity Ingredient
icing sugar, for dusting
finely grated orange zest


  1. For the cake, preheat the oven to 165°C. Grease an 18 cm non-stick cake tin with a removable base.
  2. Place the butter, sugar and treacle in a large heavy-based saucepan over medium heat. Stir the mixture constantly until the butter has melted and the sugar has dissolved.
  3. Remove the pan from the heat and add in the citrus zests. Allow the mixture to cool for 10 minutes.
  4. Sift the flour with the spices, salt and bicarbonate of soda into a bowl and stir in the cooled butter and sugar mixture. Mix well to remove any lumps. Add the eggs to the bowl, one by one, stirring well after each addition. Mix well for a minute then add the milk and mix again thoroughly to incorporate.
  5. Pour the batter into the greased tin and bake for 40 minutes or until the sponge is cooked. To test to see if the sponge is cooked, insert a skewer into the centre and pull it out. If it comes out clean the sponge is cooked through.
  6. Allow the cake to cool then remove it from the tin.
  7. For the ice cream, reduce the oven to 120°C and place the chocolate on a clean non-stick baking tray. Bake the chocolate for 20 minutes then remove it from the oven. Move it back and forth with a silicone spatula as the chocolate cools to smooth it out. The chocolate should be golden brown and have a rich caramel aroma.
  8. Transfer the chocolate to a bowl.
  9. Place the milk, cream, vanilla seeds and pods in a saucepan. Bring the mixture to a simmer over medium heat then remove the pan from the heat. Set the mixture aside and discard the vanilla pods.
  10. In a mixing bowl, whisk the sugar and egg yolks together until they start to thicken and pale.
  11. Pour one-third of the hot milk mixture into the sugar and egg mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining hot milk mixture and mix well with a spatula or wooden spoon.
  12. Place the pan back over medium–low heat and stir constantly until the mixture reaches a temperature of 82°C. Use a sugar or digital thermometer to check the temperature accurately.
  13. Remove the custard from the heat and pour it over the chocolate in the bowl. Stir to emulsify and melt the chocolate. Place the bowl in a larger bowl of iced water to cool the custard down quickly, stirring regularly.
  14. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store in the freezer until needed.
  15. To serve, while still warm, dust the cake with icing sugar mixed with finely grated orange zest. Serve warm with the ice cream.


  • This cake freezes well. Wrap it in plastic wrap and place it in the freezer for up to 2 months.

    You can make the ice cream base up to 4 days in advance, but try to churn it on the day of serving to achieve the best possible result.

    Low and slow is the key to successfully caramelising your chocolate. Use good-quality white chocolate and remember to preheat the oven. You can open the oven during cooking to have a look and smooth the chocolate out with a palette knife or spatula. The cooking time is only a guide – you need the right amount of golden caramel colour, so cook a little longer if necessary.
darren purchese
burch and purchese
sweet studio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again