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 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
-
9
Recipe's preparation
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.
Gingerbread Cake
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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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.
Comments
Add a commentNice cake, but tastes a bit metallic from the...
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.
Thank you everyone for your
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.
Big thumbs up from my fussy
Big thumbs up from my fussy hubby
Thankyou. It's a great
Thankyou. It's a great standby.
OMG - this is the nicest cake
OMG - this is the nicest cake ever!! So moist
I do mean golden syrup, just
I do mean golden syrup, just from the supermarket.
Has anyone tried making this
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.
Thank you for posting this
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.
Do you mean golden syrup?
Do you mean golden syrup?
Great recipe but be
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.
I made this twice last week
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 ) 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
Thanks, I'm a bit new to a TM
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!
Thanks for this recipe - it's
Thanks for this recipe - it's great! I'll be doing this one again soon.
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!
This is really known as
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.