Nathan Bakes’ Vegan Sticky Ginger Root Cake with Caramel Sauce
2/39 Grenfell Street, Adelaide, SA 5000
Vegans across Adelaide rejoiced when Nathan Bakes opened their brick and mortar store on Grenfell Street this year. From a stint as the Adelaide Central Market Producer in Residence, husband and wife duo Hilary and Nathan discovered an insatiable appetite for delicious desserts that were free of gluten or dairy. This propelled them to open their store front, affording them more space to do what they do best – make delicious desserts.
Following official training as a Patissier and stints at hotspots like Steven ter Horst Chocolatier, Nathan has perfected the art of the ultimate sweet treat. The bakery is driven by an ethos that dietary restrictions are no reason to the joy of cake! Aside from being vegan and gluten-free, all goodies are also free from artificial flavours.
STICKY GINGER ROOT CAKE WITH CARAMEL SAUCE
(Vegan and Gluten Free)
SERVES APPROXIMATELY 8 – 10 people
PREPARATION TIME: 20 mins
COOKING TIME: 1 hr 10 mins
Pre-heat oven to 160C. Grease an 18cm square or round cake tin and line the base with baking paper
Melting the sugar, during this step avoid stirring the sugar with a spoon or whisk, if you need to move the sugar swirl it in the base of the pan. Start by adding a little sugar into the bottom of a largish saucepan and begin heating. As the sugar melts sprinkle more over the top, continue to do this until all of the 250 grams of sugar is in the pot, melted and golden.
Slice the cake into squares and serve warmed with the caramel drizzled over the top.
For a little extra, adults only decadence brush the cake with a little rum before pouring the caramel or serve with an ice cream or sorbet (I find that a citrus flavoured one works extremely well)