Fresh ginger rapadura cake recipe | Gourmet Traveller

Ingredients

• 2 eggs
• 200 gm rapadura sugar (see note)
• 250 ml (1 cup) grapeseed oil
• 250 ml (1 cup) agave syrup (see note)
• 50 gm dark muscovado (see note)
• 35 gm peeled young ginger, finely chopped
• 300 gm (2 cups) self-raising flour
• To serve: ice-cream, such as liquorice or vanilla
• Nashi-ginger caramel
• 150 gm raw caster sugar
• 4 nashi, peeled, cored, diced
• 1 tbsp finely julienned ginger