Bundt cake with ginger, lemon and white pepper

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

The cold days, or oven days as I like to call them, gradually gain ground, 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 gets established I start to vary the recipes, combining ingredients and spices that give them a surprising point of flavour, to keep changing.

At this time I also begin to think about 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 almost become indispensable. My latest whim, the Crown model , to look like a queen!

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

Ingredients

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

Nordic Ware Crown Pan and Textured Plate by Tokyo Design

Preparation

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

beatrice