Quick and nutty gingerbread
Gingerbread with marmalade and unmissable chocolate topping. As an opposite to the others - it does not have to be mature, because it is ideal right after baking. Moist, aromatic, with a nice scent of spices and honey.
Ingredients:
- 250 g honey
- 200 g sugar
- 200 g butter
- 450 g plain flour
- 1,5 tsp baking soda glass of milk
- 3 eggs tsp cocoa
- 3 tsp gingerbread spice
- 1 tsp ginger
- 1 tsp cinnamon
- 50 g sultanas
- 50 g chopped almonds
- 100 g chopped walnuts
- 150 g plum marmalade or jelly
Chocolate top
- 100 g butter
- 50 g icing sugar
- 3 tbs milk
- 4 tbs cocoa
Preparation:
Dissolve honey, sugar and butter on a low heat, and then add 150 g of flour, cook for 1-2 minutes and set aside until this cools down. Then add baking soda, flour, milk, eggs, cocoa, spices and process until smooth. Add tropical dried fruit and combine the mixture. Divide the mixture into two cake baking trays (it is the best if it is divided evenly - then we will get two similar cakes). Bake in 175°C degrees for 40 minutes (the stick in the dough should remain dry). After that time set both trays aside until they cool down.
Meantime, melt the butter on a very low heat, add sugar and milk. Stir until it melts and combines, making sure that the mixture does not boil. Remove from the heat and add cocoa. Stir vigorously until cocoa melts completely with no lumps left. Chocolate is ideal for topping because it delicately melts off the cake, but it can be used as spread as well, especially when the cake has cooled down.
When the gingerbread cools down, cut it in half, spread the marmalade or jam, cover with the other half, lightly press together and garnish with the coating.
Enjoy!
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