A tasty Dutch recipe. The vegetarian dessert contains the following ingredients: eggs, fine jelly sugar, fresh ginger ((bag 150 g), peeled), sunflower oil, pouring syrup (bottle 500 ml), flour, cardamom powder (jar 30 g), biscuit and gingerbread (20 g jar) ), baking powder (pack of 5 bags) and nutmeg.
- 3 Eggs
- 150 g fine cristalsugar
- 3 cm fresh ginger (bag 150 g), peeled
- 200 ml sunflower oil
- 200 ml pouring syrup bottle 500 ml
- 275 g flour
- 3 tl cardamom powder jar of 30 g
- 2 tl biscuit and speculaas spices jar of 20 g
- 1 el baking powder pack of 5 bags
- 1 mespoint nutmeg
Preheat the oven to 150 ° C. Line the cake tin with parchment paper. In a large bowl, mix the eggs with the sugar white and airy. Grate the ginger. Add the oil, syrup and ginger to the egg mixture while stirring. Bring 150 ml of water to the boil. Add the boiling water while stirring little by little.
Sift the flour, spices and the baking powder over the bowl and gently fold everything together into an airy batter. Pour the batter into the cake tin. Fry the gingerbread for about 1 hour in the middle of the oven until golden brown and done. Check after 50 minutes for doneness. Prick the skewer in the middle of the gingerbread. If this comes out clean, the spice cake is done.
Allow the spice cake to cool for at least 20 minutes. Place a large plate on the cake tin, turn the cake over and remove the baking paper. Let it cool down further and cut the cake into slices.
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