Christmas Gingerbread Cake
- 80g unsalted Butter
- 80g brown sugar
- 80g black cane syrup
- 120 ml milk
- 1/2 teaspoon of baking powder
- 1 egg
- 1 teaspoon of cinnamon powder
- Nutmeg powder (optional) 1/4 teaspoon
- 80 grams of invert syrup
- All-purpose flour 190 grams
- 1 tbsp ginger powder
- Organic Honey and Chocolate, Nuts, Vanilla
Mix the milk and baking powder well and set aside. Put the butter, sugar syrup, black cane syrup and brown sugar into the pot and cook over medium-low heat until the sugar melts (*do not boil). In a large bowl, mix gluten powder, ginger powder, cinnamon powder and nutmeg powder. Pour the syrup into the flour, mix well to form a syrup, mix well. Then add milk and eggs and mix well. Pour the batter into a cake mold lined with baking paper, put it into the preheated 170°C oven. Bake for about an hour or until the cake is fully cooked and ready!
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!