Lately I had a lot of technical issues with my blog, that drove me crazy. I’ve been I’ve been hacked. It should be OK right now, but it was damn stressful at the moment. And when I thought I’m in a good place and I will be able to catch up with all the posts I want to share, again something happened and my blog was offline for two days. Bad blog, bad blog! Behave yourself!
I hope that was just a bad week and that’s all over.
I can’t believe it’s December, I still struggle to decide if I want to follow Polish tradition and put up the Christmas tree just a few days before Christmas (to be fair, tradition says it should be on Christmas Eve, but I’m not that specific), or should I go with Irish flow and put it up right now.
I made this gingerbread Bundt cake along with marshmallow brownies while I was leaving my job. But it’s perfect Christmas cake. It’s moist, fragrant, easy and so pretty. I love simple cakes like this, they don’t feel like work. You just put some icing and dried cranberries on the top and it looks special.
Gingerbread Bundt Cake
Recipe adapted from http://www.mojewypieki.com/post/babka-piernikowa
For a 2-litre capacity Bundt pan (around 22-cm)
- 160g plain flour
- 120g ground almonds
- 1 ½ tsp baking soda
- 2 Tbsp gingerbread spice mix (you can replace it with mix cinnamon, cardamon, ginger)
- 150g sugar
- ½ cup milk
- ½ cup honey
- 125g butter
- 3 tsp instant coffee
- 3 eggs, white and yolks separately
- 1 cup icing sugar
- 3-4 Tbsp lemon juice
Preheat the oven to 170°C/150°C fan.
Butter and flour a 2-litre capacity Bundt pan.
Sift the flour, ground almond, baking soda and spices. Set aside.
Place the sugar, milk, honey, butter and coffee in a medium saucepan over medium heat. Allow to melt, then stir until smooth and combined. Remove from heat. Pour the mixture into a mixing bowl. Let it cool.
Stir in sifted ground almonds, flour, baking soda and gingerbread spices into the mixture.
Add egg yolks, one at a time, beating well after each addition.
In a separate bowl beat egg whites until stiff.
Fold in gently into the rest of the mixture.
Pour mixture into the prepared Bundt pan.
Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean.
Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
Place the icing sugar and juice in a bowl and mix to combine.
If it is too runny just add more icing sugar, if too thick add more juice.
Drizzle over the cake.