Gingerbread Drizzle Cake
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 10 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
10
- 1 1/2 cups plain flour
- 2tablespoons ground ginger
- 2teaspoons allspice
- 1/3 cup McKenzie’s Fine Desiccated Coconut
- 1teaspoons McKenzie’s Bi-Carb Soda
- 2/3 cup treacle
- 150grams unsalted butter
- 1/3 cup brown sugar
- 2 free range eggs
- 1/3 cup milk
- 150grams white chocolate, melted
- 3/4 cup McKenzie’s Natural Cashews, toasted
- 1/2 cup cranberries
Description
A rich white chocolate drizzle icing perfectly balances the warm ginger notes in this moist cake to create the ultimate afternoon tea treat.
Instruction tip
Cooking tip:Try McKenzie’s Natural Cashews in your next nutty baked treat.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Lightly grease and line a 7cm-deep, 12x22cm loaf pan with baking paper, extending paper 5cm above edges on long sides.
Step 2 of 4
Combine flour, spices, coconut and bicarbonate of soda in a large bowl. Make a well in the centre.
Step 3 of 4
Place treacle, butter and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is smooth. Add treacle mixture to flour mixture and stir to combine. In a small jug, whisk eggs and milk together. Add egg mixture to flour mixture and stir to combine. Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
Step 4 of 4
Drizzle melted chocolate over cake and sprinkle with cashews and cranberries. Set aside for 10 minutes or until chocolate has set. Serve.
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