TweetI love your site I refer to it all the time. I had my first Herman a few weeks ago and since then I am hooked and have made 3 myself. The basic, a strawberry and white chocolate and my 3rd and so far best Herman cake a crystalised ginger, apricot and orange Herman. I did this with a starter that had been fed with brown sugar and I used Jenni’s basic Herman recipe but replaced the apple and raisin with the following:
3/4 cup of chopped ready to eat dried apricots loosely placed in the cup. To the apricots I added orange juice to the rim of the cup and the zest of an orange and left them to soak whilst mixing all other ingredients together. I left out the milk and added the apricot and orange juice from the cup of soaking apricots plus a cup of chopped crystallized ginger. This made a cake that was not as wet as the usual Herman but was still moist and very delicious. If you think you mix isn’t wet enough add more orange juice. I left off the sugar and butter coating.
- I use an oblong tin and cut the cooked cake into finger slices. I retained enough crystalised ginger pieces to place 2 pieces on the surface of the mixture in what what would be the top of each slice after cooking and slicing. This took a little time but was worth it as it ensured there was ginger in each slice and also that the crystalised ginger didn’t all sink to the bottom of the cake.
- I chopped the apricot and ginger into smallish pieces as experience told me they would sink in the cake as both are quite heavy and dense.
- I used a cheap long life orange juice made from concentrate as I find it’s not as sweet as fresh and better for cooking.