Gingerbread cake with hazelnuts and moskonfyt drizzle

Recipe from: 8/15/2005 12:00:00 AM
Ingredients 11
Servings 6
Time 30

Ingredients

  • 125
    ml
    brown sugar
  • 150
    ml
    cup butter
  • 1
    egg
  • 1
    egg yolk
  • 250
    ml
    flour, sifted
  • 1
    tsp
    baking powder
  • 250
    ml
    milk
  • 2
    tsp
    ground ginger
  • 1
    tsp
    mixed spice
  • 250
    ml
    Topping: hazelnuts, roasted
  • 125
    ml
    moskonfyt
 

Method

40
 
Preheat the oven to 180 ° C. Beat the sugar and butter until light and creamy. Add the egg and egg yolk and beat until well combined. Fold through the flour, baking powder, milk and spices. Pour into a greased 20cm springform pan. Bake for 40 minutes. Leave for a few minutes to cool and remove from the pan.
Topping:
Mix together nuts and moskonfyt and drizzle it over the cake.
 

Read more on: bake
 

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