Baking, Desserts, Vegetarian
Iced Gingerbread Cake
Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking method:
Blender
- Prep Time: 10 mins
- Total Cook Time 40 mins
- Total time: 50 mins
- Skill Easy
- Serves 9 people
Iced Gingerbread Cake
TIP: For a richer flavour, use dark soft brown sugar.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Eggs, Milk
Ingredients
- 190g butter, softened, plus extra for greasing tin
- 115g treacle
- 180g soft light brown sugar
- 1 teaspoon vanilla bean paste
- 200g all-purpose flour
- 1½ teaspoon baking powder
- 1½ 1½ ground ginger
- 3 medium eggs, beaten
- 2 tablespoons milk
- 2 pieces of jarred stem ginger, finely chopped
Icing
- 100g icing sugar
- 1-2 tablespoons water
- 3 pieces of jarred stem ginger, coarsely chopped
Cooking mode
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Method
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Step 1
Preheat the oven to 180°C/Fan 150°C. Grease 20cm square tin with butter and line the bottom with a piece of baking parchment and set aside.
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Step 2
In a saucepan, add the butter, treacle and sugar and set over low to medium heat. Stir mixture until melted. Remove from the heat and leave to cool.
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Step 3
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs, chopped stem ginger and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Beat until smooth and well combined.
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Step 4
Pour cake mixture into prepared tin. Bake in preheated oven for 35 minutes or until a cocktail stick inserted in middle of cake comes out clean.
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Step 5
Leave the cake to cool in the tin for 10 minutes and then carefully turn out onto a wire rack. Leave to cool.
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Step 6
In a bowl, sift icing sugar. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed. Gradually add water, 1 tablespoon at a time, until smooth spreading consistency is reached.
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Step 7
Spoon the icing over cake, then sprinkle with stem ginger. Cut into squares to serve.
