Gingerbread Bundt Cake
Ingredients
300 grams plain flour
1 tsp. ground ginger
1 tsp. ground cinnamon
0.5 tsp. baking powder
1 tsp. bicarbonate of soda
180 grams butter
200 grams soft brown sugar
2 egg
170 grams treacle
2 milk
100 grams stem ginger
4 ginger syrup
100 grams icing sugar
4 lemon juice
25 grams pomegranate seeds
Instructions
STEP 1/8
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the ginger.
STEP 2/8
Pre heat the oven to 180°C.
Grease the Bundt tin with butter and flour.
Fit the K beater to the machine.
STEP 3/8
Sift Ingredients 1 (flour, spices, baking powder, bicarbonate of soda) into the large bowl.
Set aside.
STEP 4/8
Add Ingredients 2 (sugar, butter) to the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 5 minutes until pale and creamy.
STEP 5/8
Add Ingredients 3 (eggs) into the Mixer bowl.
Mix on speed 4 for about 3 minutes.
STEP 6/8
Add Ingredients 4 (treacle, milk) into the Mixer bowl.
Mix on speed 4 for about 3 minutes.
STEP 7/8
Add Ingredients 5 (ginger, ginger syrup) into the Mixer bowl.
Mix on speed 2 for about 2 minutes.
Pour the batter into the tin.
Bake for 55 minutes at 180°C or until a skewer tests clean.
Let the cake cool in the tin for 10 minutes then turn out on to a cooling rack.
STEP 8/8
Add the first two of Ingredients 6 (icing sugar, lemon juice) into the small bowl.
Mix until combined.
Drizzle over the cake.
Sprinkle with the rest of Ingredients 6 (pomegranate seeds).
Serve.
Gingerbread Bundt Cake
Ingredients
300 grams plain flour
1 tsp. ground ginger
1 tsp. ground cinnamon
0.5 tsp. baking powder
1 tsp. bicarbonate of soda
180 grams butter
200 grams soft brown sugar
2 egg
170 grams treacle
2 milk
100 grams stem ginger
4 ginger syrup
100 grams icing sugar
4 lemon juice
25 grams pomegranate seeds
Instructions
STEP 1/8
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the ginger.
STEP 2/8
Pre heat the oven to 180°C.
Grease the Bundt tin with butter and flour.
Fit the K beater to the machine.
STEP 3/8
Sift Ingredients 1 (flour, spices, baking powder, bicarbonate of soda) into the large bowl.
Set aside.
STEP 4/8
Add Ingredients 2 (sugar, butter) to the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 5 minutes until pale and creamy.
STEP 5/8
Add Ingredients 3 (eggs) into the Mixer bowl.
Mix on speed 4 for about 3 minutes.
STEP 6/8
Add Ingredients 4 (treacle, milk) into the Mixer bowl.
Mix on speed 4 for about 3 minutes.
STEP 7/8
Add Ingredients 5 (ginger, ginger syrup) into the Mixer bowl.
Mix on speed 2 for about 2 minutes.
Pour the batter into the tin.
Bake for 55 minutes at 180°C or until a skewer tests clean.
Let the cake cool in the tin for 10 minutes then turn out on to a cooling rack.
STEP 8/8
Add the first two of Ingredients 6 (icing sugar, lemon juice) into the small bowl.
Mix until combined.
Drizzle over the cake.
Sprinkle with the rest of Ingredients 6 (pomegranate seeds).
Serve.