These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream
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Serve your clementine syrup cakes with stem ginger cream
Create a delicious accompaniment to your sponges. In a large bowl, whisk 200ml double cream with 2 tbsp icing sugar, 2 balls finely chopped stem ginger and 2 tbsp ginger syrup from the jar, until just holding soft peaks. Chill until ready to serve.