For our French family & friends - Gingerbread Cake

As we all know the French love their cake and French Boyfriend's family love a sweet treat.  Last night I could not decide what to make but as Christmas is not that far away, gingerbread came to mind and it was a purely selfish decision on my part as I love the smell of gingerbread cooking. 

Gingerbread Cake

340g plain flour

3 heaped tsp ground ginger

1 heaped tsp mixed spice 

1 heaped tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

170g unsalted butter, diced

115g caster sugar

2 tbsp fine cut orange marmalade

340g golden syrup

2 tbsp chopped stem ginger

2 large eggs

210ml whole milk

 

Preheat the oven to 180C (160C fan) and prepare a 10-cup capacity bundt pan by spraying with a light layer of oil (I prefer spray oils for this as its much more effective) making sure to coat all the nooks and crannies. Bundt pans are very detailed and if the pan isn’t prepared properly the cake may stick. Dust the inside of the pan with flour, again making sure to coat the whole thing. Turn the pan upside down and tap out any excess flour so that it is a thin coating. 

Place all the dry ingredients into a large bowl and whisk together to combine. 

Place the butter, sugar, marmalade, golden syrup and stem ginger into a saucepan and cook over medium heat until everything has melted together and you have a smooth mixture. Remove from the heat and allow to cool slightly before mixing in the milk, followed by the eggs. When combining the wet and dry ingredients do this for as short a time as possible, you’re not aiming for a completely smooth batter, the odd lump is fine. 

Pour the finished batter into the prepared bundt pan and place the pan onto a baking sheet and bake in the preheated oven for about 45-50 minutes or until the cake springs back to a light touch or a skewer inserted into the middle comes out clean.

When the cake comes out of the oven set the pan on a wire rack for 10 minutes before turning the bundt out onto the rack to cool. 

It tastes divine and if you can resist, the longer you leave it the better it tastes.....

Bon fin de semaine ♥♥ Leeann x