The recipe of the ginger cake with cactus fruit (prickly pear) gelatine comes from the desire to create a semi-soft base instead of a hard pastry shell. To create the base of this cake I decided to modify my recipe for Chewy ginger cookies with honey (which you love very much). The cake is not as soft as a sponge cake but more sticky, sweet and firm and obviously with a slight ginger aftertaste. It goes perfectly with the softness and sweetness of fruit gelatine and the fresh taste of grapes and prickly pears.
Ginger cake with cactus fruit gelatine
Cactus fruit gelatine
- 250 g cactus fruit the weight is without skin and without seeds
- 40 g white sugar
- 9 g gelatin in sheets
- 1 teaspoon of lemon juice
- 75 g flour
- 1/4 tsp baking powder
- 2 large teaspoons of powdered ginger
- 60 g soft salted butter
- 70 g white sugar
- 1 tablespoon brown sugar
- 1 small egg
- 1 tablespoon honey
Instructions cactus fruit gelatine
- Soak the gelatine sheets in cold water for at least 10 minutes.
- Prepare the gelatine the previous day. Wash and peel your cactus fruit gently, paying attention to the small spines on the fruit. Blend the pulp with an immersion blender, then pass through a sieve to remove the seeds.
- Pour the juice and the pulp in a saucepan. Add sugar and lemon juice. Turn on the flame and bring to a boil then lower the heat and cook for at least 5 minutes, stirring often. The prickly pears must be cooked otherwise they will not became a gelatine because of the enzymes they contain. After 5 minutes turn off the heat and let the juice cool slightly.
- Add squeezed gelatine into the very hot but not boiling juice and stir to melt it completely. Pour the mixture into the silicone form. Once the liquid becomes lukewarm move gently the mould into your refrigerator. Then, as soon as the gelatine is ready, move it into the freezer so that you can remove it from the mould once it is frozen.
Instructions ginger cake
- In a bowl beat salted butter with two types of sugar for a couple of minutes.
- Add egg and beat for another minute. Add honey and stir.
- Add sifted flour, baking powder and powdered ginger. Stir briefly until all the ingredients are mixed.
- Place the micro-perforated form on a completely flat baking sheet covered with baking paper. Pour the mixture in the center of the form and use a spatula or a spoon to distribute everything evenly.
- Bake in a preheated static oven at 180 °C for about 15 minutes. Remove from the oven and let cool slightly before removing the cake from the mould. To do this turn the mould upside down, remove the baking paper and using a sharp knife cut out the bottom from the mould and then gently push the cake to make it come off.
How to assemble the cake
- Once the base has cooled down, place it on a plate. Add the frozen gelatine that you gently removed from the mould. Garnish with fresh fruits like prickly pears and grapes but you can use also raspberries, blueberries or other slightly sour fruit.
Serve as soon as the gelatine is completely thawed. To be kept in the refrigerator and to be eaten in a few days.
lot of love. B.
P.S. If you like recipes with fruit gelatine I think you will also love Mango and strawberry fruit tart with yogurt whipped cream.