Honey gingerbread cake with raisins and peanuts

Ingredients

The dough

250 grams (2 cups) flour
60 grams (1/4 cup) butter
2 eggs
140 grams (2/3 cup) sugar
150 milliliters (2/3 cup) milk
3 tablespoons honey
50 grams (1/3 cup) raisins
40 grams (1/4 cup) peanuts
1 teaspoon baking powder
0.5 teaspoon salt
1 teaspoon ground cinnamon

The custard

1 egg
1 tablespoon sugar
1 tablespoon flour
150 milliliters (2/3 cup) milk

Equipment

Mixing Bowls
Make sure you have multiple sizes to keep things organized when separating wet and dry ingredients.
Electric Mixer
An electric mixer will make beating the eggs and sugar a breeze, saving you time and effort.
Baking Tin
A well-greased and floured baking tin is essential to prevent sticking and ensure your cake comes out in perfect shape.
Skewers
These are handy for checking the doneness of your cake. Make sure your skewer comes out clean!
Saucepan
You'll need this for preparing your custard. Keep stirring to avoid lumps and achieve that smooth texture.
Cling Film
This is crucial to prevent your custard from forming a skin as it cools.

Instructions

Step 1

Beat the eggs with sugar and salt until the mixture is bright and thick. Using an electric mixer can make this process faster.

Step 2

Add the honey, melted butter, and cinnamon. Mix well. Ensure the butter is just melted, not hot, to avoid cooking the eggs.

Step 3

Next, add the raisins, nuts, flour, and baking powder. Mix everything together until well combined.

Step 4

Finally, add the milk and mix well again.

Step 5

Pour the mixture into a greased and floured baking tin.

Step 6

Bake in a preheated oven at 356°F (180°C) for 40-45 minutes. Check readiness with a skewer: it should come out clean. Every oven is different; you may need to adjust the time slightly.

Step 7

While the gingerbread is baking, make the custard. Mix the egg with sugar and flour, add the milk, and whisk well.

Step 8

Let the mixture simmer over low heat, stirring constantly, until it thickens. Constant stirring is crucial to avoid lumps.

Step 9

Transfer the custard to a bowl, cover with cling film touching the surface to prevent a skin from forming, and leave to cool.

Step 10

Once the gingerbread has cooled, grease it with the cooled custard and sprinkle with nuts.

Servings

Do you believe that presentation is half the battle? 🌟 When your gingerbread cake with custard is ready, consider these **serving suggestions** to amaze your guests (or yourself!):

🍽Classic Style: Cut a generous slice, place it on a dessert plate, and sprinkle with additional chopped nuts for that delightful crunch.

🍓Berry Bliss: Pair your gingerbread cake with a handful of fresh berries or a smear of berry compote on the side for an extra layer of flavor.

🍨Ice Cream Dream: Serve your cake warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream is a match made in heaven! **Hint:** Try a dollop of whipped cream for an extra touch of indulgence.

🍫Chocolate Drizzle: Drizzle some melted dark chocolate over the top for a delightful twist. The rich chocolate complements the spiced gingerbread perfectly.

Variations

Want to make this delightful cake **gluten-free or vegan**? We've got you covered! 🌱

Gluten-Free Variation: Replace the regular flour with a gluten-free all-purpose flour blend. Also, ensure your baking powder is labeled gluten-free.

Vegan Variation: Swap the eggs with **flax eggs** (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a plant-based milk like almond or soy milk, and replace butter with a vegan margarine or coconut oil.

These simple swaps don't just accommodate dietary preferences—they also add an extra layer of fun experimentation to your baking routine! 🌾✨

Faq

Why is my gingerbread cake dense?
This could be due to over-mixing the batter or not properly measuring the flour. Make sure to mix just until combined and use a kitchen scale for accuracy.
Can I substitute honey with another sweetener?
Yes! You can use maple syrup or agave nectar as an alternative. Keep in mind this may slightly alter the flavor.
How do I prevent my cake from sticking to the baking tin?
Make sure to thoroughly grease and flour your baking tin, or consider using parchment paper at the bottom.
Why is my custard lumpy?
Lumpy custard is usually due to adding the milk too quickly or not constantly stirring. Gradually add milk and keep the mixture moving.
Can I prepare the custard in advance?
Yes, you can prepare the custard a day in advance. Just be sure to cover it tightly with cling film to avoid a skin forming on the surface.
How can I store leftover cake?
Place leftover cake in an airtight container and store it in the refrigerator for up to 5 days. You can also freeze slices for longer storage.