Ingredients
slices
- 200 gram self-raising flour
- 50 gram rye flour
- 150 gram dark brown caster sugar
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 2 tsp cinnamon
- pinch of salt
- 250 ml kitchen syrup
- 100 gram butter (melted + extra for greasing)
- 2 eggs (medium)
- 250 ml milk
Equipment
- Cake tin (25 cm / 10 inch)
- Parchment paper
- Food processor or hand mixer
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 160 degrees Celsius / 320 Fahrenheit with top and bottom heat. Grease a 25 cm cake tin and line it with baking paper.
- Sift the self-raising flour and rye flour into a large bowl, then add the brown caster sugar, cloves, nutmeg, cinnamon and a pinch of salt. Mix together.
- Heat the syrup and butter together in a small pan until melted. Add this to the dry mixture.
- Beat the eggs and mix with the milk. Gradually add this mixture to the rest of the batter, mixing continuously using a food processor or hand mixer. Continue mixing until the batter is smooth. This takes about 3 minutes.
- Pour the mixture into the cake tin and bake for about 60 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the gingerbread to cool in the tin before turning it out. Cut into slices and enjoy!
Nutrition information per portion
Calories: 290kcal | Carbohydrates: 50g | Proteins: 4g | Fats: 9g | Saturated fats: 5g
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