Every year I like to share a festive showstopper on the closest Sunday to Christmas and this year, I wanted to share something that was minimum effort for maximum taste reward – as I hope to be busy unpacking my new kitchen and simple but yummy bakes are a must. This moist gingerbread cake is made using the melting method – like a traditional gingerbread – so there’s minimal hands on time, and all the magic happens in the oven. The pomegranate seeds add a unique, fruity twist – and the festive bundt tin looks impressive but is a simple effect to achieve (just beware cleaning the tin and grease it well!). To make the bundt cake, you will need:
200g unsalted butter, plus extra to grease
300g dark muscovado sugar
200g black treacle
4 balls stem ginger in syrup, roughly chopped
2 large free-range eggs, beaten
200g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
225ml natural yogurt.
For the icing:
75g icing sugar
Fresh pomegranate seeds, to decorate.
Heat the oven to 180C/Fan 160C/Gas 4 and generously grease a 1.5 litre bundt tin. Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted.
Beat in the stem ginger and eggs with a balloon whisk.
Sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir with a balloon whisk, then stir in the yogurt until combined.
Pour into the greased bundt tin and bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
For the topping, put the icing sugar in a bowl, then gradually whisk in a drizzle of warm water until you have an icing that runs thickly from a lifted spoon (go slowly, as you need less water than you would think). Drizzle the icing over the cake, then scatter over the pomegranate seeds.
Leave the icing to set for 30 minutes or so, then serve. Merry Christmas!
Recipe via Delicious Magazine.