|
Step 1
|
| Preheat oven to 350°F. |
|
Step 2
|
| Grease cake tin with butter and cover bottom with parchment paper. (We used an 8” round cake tin, but you can use whichever shape you have at home.) |
|
Step 3
|
| Sift flour, sugar, ginger and baking soda together in a bowl and mix together. |
|
Step 4
|
| Steep 2 Perfect Spoons of Gingerbread Blondie in 1 cup of 95° C / 200° F water for 5 mins. Strain into a measuring cup. |
|
Step 5
|
| Add cold butter and mix it into the bowl with your hands until it’s all crumbled. |
|
Step 6
|
| Add egg, steeped Gingerbread Blondie tea and maple syrup and whisk until smooth. |
|
Step 7
|
| Pour batter into greased cake tin and bake for 35-40 minutes or until lightly golden and soft to the touch. |
|
Vanilla & Lemon Whipped Cream
|
|
Step 8
|
| Zest lemon and place in large mixing bowl. |
|
Step 9
|
| Add remaining ingredients and whisk with an electric mixer until it creates small peaks or sticks to the bowl when turned upside down. |
|
Step 10
|
| Top the cake with a big spoonful. |
Print recipe
Comments are closed.