Ginger Cake
Makes 10-12 slices. Prep and cook: About 50 minutes. This recipe was baked using the Omnia Silicone Mould accessory, but it also works beautifully baked directly in the Omnia Pan.
Ingredienser
4 eggs
140 g caster sugar
1 ½ Tbs ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cardamom
140 g plain flour
2 tsp baking powder
70 g butter
100 ml milk
Butter and breadcrumbs for the pan/mould.
Grease and dust the Omnia Pan with plain breadcrumbs. If using the Silicone Mould, grease and dust with breadcrumbs before placing in the pan. Beat the eggs and sugar in a bowl until fluffy. Mix all dry ingredients in a separate bowl.
Melt the butter and whisk in the milk. Mix half of the dry ingredients and half of the butter/milk mixture into the egg/sugar mixture. Mix in the remaining dry ingredients and butter/milk mixture. Stir until you have a smooth batter.
Pour the batter into the Silicone Mould/Omnia Pan. Bake on low heat for about 40 minutes. Insert a cake tester or long toothpick to check for doneness.
Optional: Drizzle with glaze and sprinkle with chopped nuts and/or chopped dried fruit.
