Gingerbread Cake with Kenwood

Spice up your holiday with gingerbread delight!

Ingredients

4g of sodium bicarbonate
250g of butter
400g of 0 flour
100g of fluid honey or golden syrup
250g of milk
2g of vanilla yeast
100g of molasses
1g of ground cinnamon
3 eggs
3g of powdered ginger
1g of mixed spices including cardamom, cloves and pepper
250g of cane sugar
1g of fine salt
1 untreated lemon
a grated nutmeg
1g of ground cinnamon

Method

For the dough

Butter and flour a 25cm diameter donut mold. Heat the oven to 170°C in fan mode.

In a small saucepan, heat the butter, molasses, golden syrup and brown sugar.
Cook the mixture over low heat and stir until the butter has melted and the mixture is blended. Leave to cool.

Into the Kenwood 7-quart bowl, weigh the flour, ground ginger, spices, baking powder and baking soda. Attach the wire whisk and mix at minimum speed for 30 seconds.

Set speed 2, add the warmed mixture, then pour in the milk, the whole eggs and mix the mixture for 3 minutes. Add the grated lemon zest and mix for 1 minute to combine.
Pour the mixture into the prepared mold.

For the cooking

Bake the cake in the oven for approximately 1 hour, taking care to test with a toothpick.
Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack.

Decorate the cake with sugar icing and currant sprigs.

Maria Borg