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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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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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