EVOO Gingerbread

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

INGREDIENTS

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

METHOD

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