Stand Mixers K beater
Ingredients 1 Plain flour 300 gramsGround ginger 1 tsp.Ground cinnamon 1 tsp.Baking powder 0.5 tsp.Bicarbonate of soda 1 tsp. Ingredients 2 Butter 180 gramsSoft brown sugar 200 gramsIngredients 3 Egg 2 Ingredients 4 Treacle 170 gramsMilk 2 Tbsp. Ingredients 5 Stem ginger 100 gramsGinger syrup 4 Tbsp. Ingredients 6 Icing sugar 100 gramsLemon juice 4 Tbsp.Pomegranate seeds 25 grams
Prep. (Before you begin) 1- Cut the butter into cubes and leave at room temperature to soften.2- Finely chop the ginger.Getting started 1-Pre heat the oven to 180°C.2- Grease the Bundt tin with butter and flour. 3- Fit the K beater to the machine. Stage 1 1- Sift Ingredients 1 (flour, spices, baking powder, bicarbonate of soda) into the large bowl.2- Set aside. Stage 2 1- Add Ingredients 2 (sugar, butter) to the Mixer bowl.2- Attach the Mixer bowl to the machine and fit the splash guard.3- Mix on speed 4 for about 5 minutes until pale and creamy. Stage 3 1- Add Ingredients 3 (eggs) into the Mixer bowl.2- Mix on speed 4 for about 3 minutes. Stage 4 1- Add Ingredients 4 (treacle, milk) into the Mixer bowl.2- Mix on speed 4 for about 3 minutes. Stage 5 1- Add Ingredients 5 (ginger, ginger syrup) into the Mixer bowl.2- Mix on speed 2 for about 2 minutes.3- Pour the batter into the tin.4- Bake for 55 minutes at 180°C or until a skewer tests clean.5- Let the cake cool in the tin for 10 minutes then turn out on to a cooling rack. Stage 6 1- Add the first two of Ingredients 6 (icing sugar, lemon juice) into the small bowl.2- Mix until combined. 3- Drizzle over the cake. 4- Sprinkle with the rest of Ingredients 6 (pomegranate seeds).5- Serve.