A traditional English dessert, it is really a rich sponge cake cooked in water. Serves 8
1½ cups cake, or all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 teaspoons ground ginger
½ cup butter
½ cup sugar
¼ teaspoon almond extract
zest of 1 orange
1 cup orange juice
¼ cup rose-hip preserves, or any other flavor that goes with ginger
Preheat oven to 350°F. Prepare ramekins by greasing them well, then adding 2 tablespoons preserves to the bottom of each.
Sift dry ingredients and set aside.
In a mixer, add butter and sugar, beat until light. Add eggs, one at a time, then extract, zest, and juice.
Stir in dry ingredients and mix lightly. Pour into prepared ramekins.
Cover tops with waxed paper or foil. Place in a larger pan, and add hot water half way up. Bake for 30 minutes until done. Let cool for 5 minutes and invert onto plates. Serve with crème Anglaise.