Gingerbread Bundt Cake
| Serves: 8 people | Recipe course:
Cakes | Total time (min.): N/A | Complexity (1 to 3): 1 |
An impressive, sticky ginger cake. Great for dinner parties.
Tools
Stand Mixers
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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