Bundt cake with ginger, lemon and white pepper

Today Beatriz, author of To Be Gourmet , brings us an easy and delicious ginger 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, are gradually gaining ground, and we are beginning to resume the healthy and rewarding habit of making our own cakes.

Every year I start autumn with the most basic recipes and as the weather gets better I begin to vary them by combining ingredients and spices that give them a surprising flavour, to keep varying them.

At this time of year I also start thinking about attractive presentations, and I have it very easy with Nordic Ware moulds , which, although they are fantastic all year round, are now 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

• 250gr of butter
• 250gr of sugar
• 3 large eggs
• 400gr of flour
• 250gr of buttermilk
• 2 teaspoons of Royal yeast
• 1 teaspoon ground white pepper
• 3 teaspoons ground ginger
• The juice of half a lemon
• A pinch of salt

Nordic Ware crown mold and Textured plate by Tokyo Design

Preparation

1. Beat the sugar with the butter at room temperature until you have a creamy mixture.
2. Squeeze half a lemon, add the ginger, stir and set aside.
3. We add the lightly beaten eggs, little by little and one by one, while gently beating the mixture.
4. In a bowl, put the flour, baking powder, salt and pepper and sift before adding to the mixture.
5. We begin to add the buttermilk and the seasoned flour alternately, while beating gently, finishing with the flour.
6. Add the lemon juice and ginger and mix well until you get a homogeneous mixture.
7. Preheat the oven to 180º.
8. Grease the Nordic Ware Crown mould with a silicone brush , being careful to reach all parts. You can do this with melted butter or with release spray .
9. Pour the mixture into the mold and bake for about 45 minutes or until the skewer comes out clean.
10. We take the bundt out of the oven and let it cool for ten minutes on a cooling rack .
11. We then unmold it, neither before nor after, to ensure that it comes out of the mold very easily.

It is very easy to get this cake right as its flavour is subtle and pleasant, different, but so rich and special that everyone will want to take the recipe home.

Beatriz