Gingerbread cake with hazelnuts and moskonfyt drizzle

Name: Gingerbread cake with hazelnuts and moskonfyt drizzle
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 ml brown sugar; 150.00 ml butter; 1.00 eggs; 1.00 eggs yolk only; 250.00 ml flour sifted; 1.00 tsp Baking powder; 250.00 ml milk; 2.00 tsp ginger ground; 1.00 tsp mixed spice ground; 125.00 ml moskonfyt

6 servings Prep: 30 mins, Cooking: 40 mins

Rate this recipe

Other

By Food24 November 03 2009

Print Recipe

128

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

125.00 ml	brown sugar
150.00 ml	butter
1.00	eggs
1.00	eggs — yolk only
250.00 ml	flour — sifted
1.00 tsp	Baking powder
250.00 ml	milk
2.00 tsp	ginger — ground
1.00 tsp	mixed spice — ground

Topping: hazelnuts, roasted

125.00 ml

moskonfyt

Tap for ingredients

Method:

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.