Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: K beater

Ingredients

Ingredients 1 
Plain flour  300 grams
Ground ginger  1 tsp.
Ground cinnamon  1 tsp.
Baking powder  0.5 tsp.
Bicarbonate of soda  1 tsp.
 
Ingredients 2 
Butter  180 grams
Soft brown sugar  200 grams

Ingredients 3 
Egg 2 

Ingredients 4 
Treacle  170 grams
Milk  2 Tbsp.
 
Ingredients 5 
Stem ginger  100 grams
Ginger syrup  4 Tbsp.
 
Ingredients 6 
Icing sugar  100 grams
Lemon juice  4 Tbsp.
Pomegranate seeds  25 grams

Method

Prep. (Before you begin) 
 
1- Cut the butter into cubes and leave at room temperature to soften.
2- Finely chop the ginger.

Getting started

1-Pre heat the oven to 180°C.
2- Grease the Bundt tin with butter and flour. 
3- Fit the K beater to the machine.
 
Stage 1 

1- Sift Ingredients 1 (flour, spices, baking powder, bicarbonate of soda) into the large bowl.
2- Set aside. 
 
Stage 2 

1- Add Ingredients 2 (sugar, butter) to the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 4 for about 5 minutes until pale and creamy.
 
Stage 3 

1- Add Ingredients 3 (eggs) into the Mixer bowl.
2- Mix on speed 4 for about 3 minutes.
 
Stage 4 

1- Add Ingredients 4 (treacle, milk) into the Mixer bowl.
2- Mix on speed 4 for about 3 minutes.
 
Stage 5 

1- Add Ingredients 5 (ginger, ginger syrup) into the Mixer bowl.
2- Mix on speed 2 for about 2 minutes.
3- Pour the batter into the tin.
4- Bake for 55 minutes at 180°C or until a skewer tests clean.
5- Let the cake cool in the tin for 10 minutes then turn out on to a cooling rack.
 
Stage 6 

1- Add the first two of Ingredients 6 (icing sugar, lemon juice) into the small bowl.
2- Mix until combined. 
3- Drizzle over the cake. 
4- Sprinkle with the rest of Ingredients 6 (pomegranate seeds).
5- Serve.


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