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.
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