With this ginger cake that has an amazing apple flavor, we'll say good morning to 2020.
And it is that the apples give a delicious flavor to this bund cake that we will have at our breakfast on day 1.
The funniest thing is that he doesn't have apples like he does cider. A drink that I love but that I have never used in my recipes until now.
If you don't want to use cider you can use apple juice but the cider gives it an amazing taste.
Also, hold very bine so you can bake it a couple of days beforehand. Let's go get him!
- 150g butter at room temperature
- 175g sugar panela
- 3 large eggs
- 210g flour
- 1 teaspoon cinnamon
- 1/2 teaspoon of baking powder
- 1/4 teaspoon table salt
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon ginger
- 110ml apple cider
- 1 teaspoon pure vanilla extract
Preheat oven to 175 degrees.
Whisk the butter on medium speed with an electric mixer until creamy. Gradually add the sugar, whisking until soft and fluffy. Add the eggs, 1 at a time, whisking only until combined after each addition.
Mix flour, spices, yeast, salt and ground cloves. Gradually add the flour mixture to the butter mixture alternating with the apple cider, starting and ending with the flour mixture.
Whisk at low speed until mixed after each addition and add vanilla.
Lightly grease the molds, I do it with grease spray. Fill the pans with the mixture up to 3/4 parts.
Bake for 50 minutes (30 minutes if small molds) or until inserting a toothpick in the center comes out clean.
Remove from the oven and leave to cool in the pan on a rack for 10 minutes.
Then unmould and let the cake cool completely on a rack.
Tips and Tricks
- Replace cider with apple juice
- Serve with caramel sauce
- Difficulty: easy
- Preparation time: 50 minutes
- Servings: 16