EVOO Gingerbread

  • Preparation: 30min
  • Cooking Time: 40-50min
  • Serves:


Wet Ingredients

– 100g Brown Sugar
– 1 Egg
– 1 cup Golden Syrup (Lyle’s)
– 1 tablespoon Milk
– 5ml Vanilla Extract
– 1 cup Hot Water

Dry Ingredients

– 200g Plain Flour
– 15g Bicarbonate of Soda
– 5g Sea Salt
– 10g Ground Cinnamon
– 5g Ground Ginger


– 250g Icing Sugar
– 2 tablespoon Ginger Ale
– 2-5g (Ground Ginger)


Step 1

Preheat oven to 150 degree C. Grease and flour a 6-cup bundt pan.

Step 2

Place the dry ingredients in a mixing bowl. Use a whisk to blend the Flour, Bicarbonate of Soda, Cinnamon, Ginger and Salt together. Set aside.

Step 3

In a stand mixer, beat the Sugar and Eggs until light and fluffy. Slowly add in the EVOO until it is incorporated.

Step 4

Add in Vanilla Extract, Milk and Golden Syrup.

Step 5

Add Flour mixture in 3 portions. Scrapping down the bowl to ensure a thoroughly mixed batter.

Step 6

Slowly add in the Hot Water.

Step 7

Pour batter into prepared Bundt pan. Level the batter. Tap the pan gently to expel any trapped air. Bake 40-50 minutes or when tested with a skewer, it comes out clean. Cool the cake for 5 minutes and unmould onto a wire rack. Serve drizzle with Ginger or Lemon glaze.


Alternatively, Lemon Glaze recipe:
– 250g Icing Sugar,
– 2–3 tablespoons Lemon Juice
– 1 tablespoon Buttermilk