Christmas is a special time of the year. Restaurants are full and festive during lunchtime on weekdays and the change in people’s energy is tangible. At the beginning of December I start getting the holiday feeling and cannot wait for the filled fun-filled days that lie ahead.
If there is anything that epitomises Christmas for me it’s gingerbread. I am a huge fan of ginger; the warming tingle and distinctly Christmas flavour really gets me into a festive mood. I love how the gorgeous ginger smell permeates my home every December.
Every year my daughter Avalon and I, who I might add is a better baker than me, bake Christmas shaped ginger biscuits and spend time together decorating them. This year I thought I would try the gingerbread recipe (with a few tweaks) in the form of mini bundt cakes. The sponge is light and airy and infused with ginger and cinnamon. They are the perfect treat and taste sublime with a cup of tea or coffee.
Ingredients:
2 cups plain flour
1 tsp. baking soda
¼ tsp. salt
3 tsp. ground cinnamon
3 tsp. ground ginger
113g room temperature unsalted butter
½ cup brown sugar
2 large eggs
150ml golden syrup
1 cup milk
Zest of 1 lemon
Recipe:
1 Preheat your oven to 180°C.
2 Mix the flour, baking soda, salt, cinnamon and ginger in a bowl.
3 In a separate bowl, cream the butter and sugar with a hand mixer or processor.
4 Add the eggs one at a time until combined.
5 Add the syrup and lemon zest.
6 Start adding the flour, alternating with the milk, until combined.
7 Grease your bundt moulds very well with Spray and Cook.
8 Put single ice-cream scoops of batter into each mini bundt mould.
9 Bake for 15 minutes or until the stick comes out clean.
10 Leave to cool on a cooling rack.
Dee’s notes:
• If you are not as partial to ginger as I am, then reduce the amount of ginger.
• Maple syrup can be used instead of golden syrup.
• You can use any cake tin instead of the bundt moulds.
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