Recipes

GINGERBREAD BUNDT CAKE

INGREDIENTS

FOR THE CAKE

  • 410g plain flour

  • 2tsp ground ginger

  • 1tsp cinnamon

  • 1tsp baking powder

  • 200g caster sugar

  • 100g soft brown sugar

  • 200g unsalted butter

  • 4 eggs

  • 1tsp vanilla extract

  • 280g whole milk
     

 FOR THE ICING

  • 1 egg white (or 30ml water)

  • 150g caster sugar

METHOD

Preheat the oven to 180oC, conventional static function (top and bottom heat).

In a bowl, sift together the flour, ginger, cinnamon, nutmeg, and baking powder; set aside.

Place the sugars and butter in the bowl of the stand mixer. Use the whisk attachment to whip the butter well, until it has a foamy, puffy consistency.

Next, add the eggs, one at a time, whisking well after each addition until the consistency is frothy each time. Add the vanilla.

Reduce the speed of the mixer and combine the milk and dry ingredients, slowly and in batches.

Pour the mixture into the mold.

Bake for 60 minutes in the preheated oven.

When ready, let it cool on a wire rack and wait until it is completely cold before decorating.

Prepare the frosting while waiting. Finely blitz the sugar using the Smeg hand blender, until it becomes icing sugar.

Combine eggs with sugar and mix.

Leave the mixture to rest and decorate with a piping bag as soon as the cake is cold! Enjoy!

 

By @Frollemente

PRODUCTS USED

SMF02CRUK

Stand mixer, 800 W, Cream, 50's Style
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SMGB01

Accessories, Glass Bowl 4,8 L, Stand mixer
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HBF02CRUK

Hand Blenders, Cream, 50's Style
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