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Gingerbread cake


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Ingredients

18 piece(s)

Gingerbread Cake

  • 1 heaped tablespoon Butter
  • 200 grams sugar raw, or you can use honey
  • 300 grams golden syrup, cooled, or you can use treacle or half and half
  • 480 grams sour milk, or you can use fresh
  • 450 grams Self Raising Flour
  • 2 level teaspoons bicarb of soda
  • 2 level teaspoons ground ginger
  • 2 eggs
  • pinch salt
  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Gingerbread Cake
  1. Prepare VERY large tin/pyrex dish, grease and line.

     

    Set oven to 150degrees

     

    Place 220g sugar in TM 10 secs speed 5

     

    Add 1 tbs butter, 300g golden syrup into TM and melt

    60 degrees 4 minutes speed 2

     

    Place butterfly into TM

    Add 450g flour, 2 tsp bicarb, 2tsp ginger, salt, 2eggs and 480g milk

     

    1minute speed 3 or till combined

     

    Pour into baking dish and place in the centre of the oven for 40minutes until cake springs back when touched.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Nice cake, but tastes a bit metallic from the...

    Submitted by amorhomechef on 29. August 2018 - 22:27.

    Nice cake, but tastes a bit metallic from the bicarb, I wouldn't add it if I made this again, the SR flour is enough to rise the mixture. Also increased the ginger to 3 tsps. Made two 20cm cakes and a small loaf.

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  • Thank you everyone for your

    Submitted by margarose on 20. August 2016 - 17:02.

    Thank you everyone for your comments. I realisedI made an error with where to add the milk so I have edited the recipe and improved the order. 

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  • Big thumbs up from my fussy

    Submitted by Sharon35 on 22. July 2014 - 21:01.

    Big thumbs up from my fussy hubby 

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  • Thankyou. It's a great

    Submitted by margarose on 10. May 2014 - 16:57.

    Thankyou. It's a great standby.

     

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  • OMG - this is the nicest cake

    Submitted by jenny_dobrincic on 1. May 2014 - 16:31.

    OMG - this is the nicest cake ever!!  So moist

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  • I do mean golden syrup, just

    Submitted by margarose on 20. April 2014 - 16:07.

    I do mean golden syrup, just from the supermarket.

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  • Has anyone tried making this

    Submitted by emlyga on 6. March 2014 - 12:45.

    Has anyone tried making this into muffins??  (I'm thinking easy lunchbox item here).  Thanks for posting it - I'm going to try it today.

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  • Thank you for posting this

    Submitted by bellejordan on 31. July 2013 - 21:08.

    tmrc_emoticons.) Thank you for posting this delicious recipe.  Only got my TMX yesterday, but this cake will be a regular!  I did need to melt the first stage for 6 mins in total. 

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  • Do you mean golden syrup?    

    Submitted by LizZyZ on 23. July 2013 - 19:08.

    Do you mean golden syrup?

     

     

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  • Great recipe but be

    Submitted by wilsilly on 23. July 2013 - 18:01.

    tmrc_emoticons.) Great recipe but be ready..... it is a big mix so make sure you have the right sized cake tin.

    Very moist so does not need icing.

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  • I made this twice last week

    Submitted by nujacsta on 26. May 2013 - 17:11.

    I made this twice last week it was so good.  I melted for 5-6 mins and used probably 2 heaped tsps of ginger ( I love ginger tmrc_emoticons.) )  The second time I used 1/2 soured raw milk and 1/2 raw milk strongly infused with chai mix (leaf and spices). I shared this at our local farmer's market among customers and stallholders who all loved it.   Definitely a keeper! Thanks for posting  tmrc_emoticons.)

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  • Thanks, I'm a bit new to a TM

    Submitted by margarose on 10. March 2013 - 14:21.

    Thanks,

    I'm a bit new to a TM but I have made this recipe loads of times without a mixer. Just thought I would try it all together. Sorry about the butterfly info. I'll try to rember that.

    BUTTERFLY NOT PAST SPEED 4!

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  • Thanks for this recipe - it's

    Submitted by susany on 10. March 2013 - 12:56.

    Thanks for this recipe - it's great! I'll be doing this one again soon.  tmrc_emoticons.)

    I have a couple of points to consider however - 

    The first step took me much longer to melt all ingredients together.

    Thermomix suggests that the butterfly attachment be used at a max of speed 4.

    I used 1 large loaf tin and it was way too small. I suggest that  2 small/medium loaf tins might work better. This is what I'll try next time.

    Sorry Margarose, I just discovered your pan size suggestion at the side of page - should have looked there first!

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  • This is really known as

    Submitted by margarose on 7. March 2013 - 14:39.

    This is really known as gingerbread and can be servered buttered but I prefer it as it is, as it is moist and sticky. It is in no way a 'bread' in the true sense.

     

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