Ginger, Lemon and White Pepper Bundt Cake

Today Beatriz, author of To Be Gourmet, brings us a easy and delicious ginger cake recipe, and a presentation with a bundt pan that will be a hit wherever it goes. Take note, this bundt cake is perfect for this Christmas!

Cold days, or oven days as I like to call them, are slowly gaining ground, and we begin to resume the wholesome and rewarding habit of making our own cakes.

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 flavor twist, to keep things interesting.

By this time of year I also start thinking about attractive presentations, for which I have it very easy with the Nordic Ware pans, which, while fantastic all year round, now become almost indispensable. My latest indulgence the Crown model, fit for a queen!

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

Ingredients

• 250gr of butter
• 250gr of sugar
• 3 eggs L
• 400gr of flour
• 250gr of buttermilk
• 2 teaspoons of Royal baking powder
• 1 teaspoon of ground white pepper
• 3 teaspoons of ground ginger
• Juice of half a lemon
• A pinch of salt

Nordic Ware Crown pan and Tokyo Design Textured plate

Preparation

1. Cream the sugar with the butter at room temperature until you have a creamy batter.
2. Squeeze half a lemon, add the ginger, stir and set aside.
3. Add the eggs slightly beaten, little by little and one at a time, while gently beating the mixture.
4. In a bowl put the flour, the baking powder, the salt and the pepper and sift it before incorporating into the mixture.
5. Begin to add the buttermilk and the seasoned flour alternately, while beating gently, finishing with the flour.
6. Add the lemon juice with the ginger and finish mixing well until the batter is homogeneous.
7. Preheat the oven to 180º.
8. Grease the Nordic Ware Crown pan with a silicone brush taking care to reach every part. You can do this with melted butter or with baking release spray.
9. Pour the mixture into the pan and bake about 45 minutes or until a skewer comes out clean.
10. Remove the bundt from the oven and let it cool ten minutes on a cooling rack.
11. Then unmold it, neither before nor after, to ensure it comes out very easily.

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

Beatriz