Today Beatriz, author of To Be Gourmet , brings us an easy and delicious gingerbread cake recipe , and a presentation with a bundt mold that will triumph wherever you go. Take note, this bundt cake is perfect for this Christmas!

Cold days, or oven days as I like to call them, are gaining ground little by little, and we begin to return to the healthy and rewarding habit of making our own biscuits.

Every year I start autumn with the most basic ones and as it settles in I begin to vary the recipes by combining ingredients and spices that give them a surprising point of flavour, to vary them.

Already at this time I am also beginning to think of attractive presentations, for that I have it very easy with the Nordic Ware molds , which although they are fantastic for the whole year, now they have become almost indispensable. My latest whim is the Crown model , to look like a queen!

Nordic Ware Crown mold , Mediterranean wine glass , MasterClass round board and Pallarès knife

Ingredients

• 250g of butter
• 250g of sugar
• 3 eggs L
• 400g of flour
• 250g of buttermilk
• 2 teaspoons royal yeast
• 1 teaspoon ground white pepper
• 3 teaspoons ground ginger
• The juice of half a lemon
• a pinch of salt

crown mold Nordic Ware and plate Textured by Tokyo Design

Preparation

1. Beat the sugar with the butter at room temperature until we have a creamy dough.
2. Squeeze half a lemon, add the ginger, stir and reserve.
3. Add the slightly beaten eggs, little by little and one at a time, while gently beating the mixture.
4. In a bowl put the flour, yeast, salt and pepper and sift it before incorporating it into the mixture.
5. We begin to add the buttermilk and seasoned flour alternately, while beating gently, ending with the flour.
6. Add the lemon juice with the ginger and finish mixing well until there is a homogeneous mass.
7. Preheat the oven to 180º.
8. We grease the Nordic ware Crown mold with a silicone brush and being careful to reach everywhere. You can either do it with melted butter or with release spray .
9. Pour the mixture into the pan and bake for about 45 minutes or until the needle comes out clean.
10. Remove the bundt from the oven and let cool for 10 minutes on a cooling rack .
11. We unmold it then, neither before nor later, to ensure that it unmolds very easily.

With this cake it is very easy to get it right since its flavor is subtle and pleasant, different, but so rich and special that everyone will want to take the recipe home.

beatrice