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    Home » Cake

    July 8, 2016

    KIDtastic Friday - Old-Fashioned Gingerbread Cake - ThermoFun

    Jump to recipe

    Ever since I created the ThermoFun Members Club I have been expanded not only in my cooking ability but also my tastebuds have had a workout as well.  I mean do you know how many people ask me daily to convert a chocolate recipe... Okay maybe I just keep finding them :D , but when Michelle asked me to convert this recipe, I did kinda reluctantly say yes.  I am not a huge fan of gingerbread or even ginger.  The saying about 'you don't know how good something is until you taste it'....  well this Thermomix Gingerbread Cake is just that!  It's a really lovely cake!!!  :)

    Michelle said that pre thermomix days she would make this recipe from Whole & Heavenly Oven as it was a good ol' fashioned cake that was perfect for the Christmas table (or any time of the year!)  Since we need some warming up here in Australia at present - I think it's perfect for after dinner or to have for afternoon tea served warm.

    Thermomix Gingerbread Cake

    Old-Fashioned Gingerbread Cake - ThermoFun

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    Thermomix Gingerbread Cake

    Ingredients

    • 60g butter, cubed, softened
    • 100g brown sugar
    • 150g golden syrup
    • 65g plain yogurt
    • 125g milk
    • 1 large egg
    • 1 teaspoon ThermoFun Vanilla Bean Paste
    • 230g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bi-carb soda
    • ¼ teaspoon salt
    • 2 teaspoon ginger, ground
    • 1 teaspoon cinnamon, ground
    • ½ teaspoon nutmeg, ground
    • ½ teaspoon allspice
    • To serve: dollop of whipped cream (optional)

    Instructions

    1. Preheat oven to 180°C. Line a square tin with baking paper.
    2. Place butter, sugar and golden syrup into TM bowl and mix 1 min / speed 4. Scrape down.
    3. Add yoghurt, milk, egg and vanilla and mix 15 sec / speed 5.
    4. Add flour, baking powder, bi-carb soda, salt and spices and mix
      30 sec / speed 5. Scrape down and mix 10 sec / speed 5.
    5. Pour mixture into tin and bake 25-30 mins.
    6. Cool on a wire rack before cutting. Serve with whipped cream (optional).
    © 2023 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

    Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

    If you have enjoyed this recipe then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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    Reader Interactions

    Comments

    1. Vicki says

      June 06, 2019 at 12:17 pm

      We love this! It’s just like one my nanna used to make when I was a kid. Split and buttered, yum. Freezes really well too so it never gets wasted.

      Reply
      • thermofun says

        June 08, 2019 at 10:04 pm

        Great to hear Vicki! May it give you fond memories of your Nanna for many many years. :)

        Reply
    2. Nicki says

      May 11, 2019 at 8:28 pm

      Such a lovely cake, was light and fluffy which surprised me. I swapped some of the golden syrup for black strap molasses. Will be a regular in our house

      Reply
      • thermofun says

        May 12, 2019 at 2:34 pm

        Great to hear Nicki. :)

        Reply
    3. Millie says

      August 05, 2018 at 6:26 pm

      Hello . I love the sound of this cake. I don't have a T.M . Can I make this using a mix master.. cheers from Australia.

      Reply
      • thermofun says

        August 08, 2018 at 4:55 pm

        Hi Millie, Yes you sure can as I was inspired by it and converted it to be made in a Thermomix by following this recipe.

        Reply
    4. Jo says

      February 27, 2018 at 7:29 pm

      Love this cake & it works well gluten free too.

      Reply
      • thermofun says

        March 01, 2018 at 6:10 pm

        Thank you Jo - great to know it works well gluten free too! :)

        Reply
    5. Jeanette says

      February 18, 2018 at 8:26 pm

      Is there anyway to use less sugar? my partner and i are trying to loose weight.

      Reply
      • thermofun says

        February 27, 2018 at 8:50 pm

        Hi Jeanette, Apologies for my late reply. You could cut the sugar by a third and then see what you think.

        Reply
    6. helen potter says

      September 26, 2017 at 12:14 am

      heads up. you can substitute sour cream for the yoghurt if you're caught without. i also strongly suspect substituting honey for the golden syrup would prove successful.

      Reply
      • thermofun says

        September 26, 2017 at 1:36 pm

        Thank you so much Helen - fabulous to know it works with sour cream! Yes I think you would be right re the honey/golden syrup too!

        Reply
    7. emma smallbone says

      June 30, 2017 at 4:59 pm

      I made this for the first time this week and it was Devine. My whole family loved it. I whipped fresh cream with vanilla bean and a little icing sugar and put it over the top of the cake and it's keeping really well in the fridge. I don't think it's going to last past the end of the day though.

      Reply
      • thermofun says

        July 01, 2017 at 10:12 am

        Hi Emma, thanks for the feedback - glad you have a winner! Yes I do agree though - it never last long in our house!

        Reply
      • thermofun says

        July 02, 2017 at 1:47 pm

        Thank you Emma and I'm so pleased your whole family loved it. :)

        Reply
    8. Pooja says

      November 23, 2016 at 8:46 pm

      What is golden syrup? Is it maple syrup ?

      Reply
      • thermofun says

        November 27, 2016 at 9:32 pm

        Pooja Maple syrup comes from the maple tree, golden syrup is mainly sugar. You could sub maple syrup in this recipe although I haven't tried it. I'd love to hear what you think of it. :)

        Reply
    9. Allannah says

      August 04, 2016 at 12:03 am

      Have made this cake twice in the last week and it has been a hit with friends and family! Delicious! Thank you for the recipe.

      Reply
      • thermofun says

        August 05, 2016 at 10:26 pm

        Thank you Allannah! :)

        Reply
    10. Kate says

      August 01, 2016 at 5:45 pm

      Thank you - I made this cake yesterday and it was absolutely delicious. I'm not a big yoghurt fan and was worried that I would be able to taste it in the cake, but I couldn't. I followed the recipe exactly and cooked it in a square tin, which also made it easy to slice and wrap for lunchboxes today. We loved the taste and texture. My daughters are big gingerbread fans, and it was eaten happily by everyone. I'll definitely be making this again.

      Reply
      • thermofun says

        August 02, 2016 at 10:29 pm

        Thanks Kate. I'm so pleased you all enjoyed it! Thank you for commenting. :)

        Reply
    11. Ira says

      July 29, 2016 at 7:55 pm

      do you have any suggestion for substitution, if I don't have golden syrup and plain yoghurt to make this cake?

      Reply
      • thermofun says

        July 31, 2016 at 3:28 pm

        Sorry Ira but I think it may be best to wait until you have golden syrup and yoghurt.

        Reply
    12. Louise says

      July 28, 2016 at 6:04 pm

      Recipe looks great and I can't wait to try it but was wondering what size tin is best?

      Reply
      • thermofun says

        July 31, 2016 at 3:24 pm

        I use a square tin Louise which is roughly 20x20cm :)

        Reply
    13. Sara says

      July 25, 2016 at 11:54 am

      I made this cake and it was amazing! I swapped out half of the golden syrup for treacle but followed all other quantities and instructions. It was delicious fresh out of the oven, but after sitting overnight in the fridge it firmed up and was dark, chewy and spicy. In other words, this was the gingerbread cake of my dreams!!! Small slices freeze beautifully for kids lunch boxes too. THANKS!

      Reply
      • thermofun says

        July 25, 2016 at 1:22 pm

        Great to know it freezes well Sara. I'm pleased you enjoyed it! :)

        Reply
    14. Tanja says

      July 11, 2016 at 1:05 pm

      In step 2 it says add cream how much cream is that as it's missing from the ingredients list

      Reply
      • thermofun says

        July 11, 2016 at 1:44 pm

        Hi Tanja, apologies for any confusion. The use of the term "cream together" is a baking term to mix. I've now changed it to say mix so others dont get confused too! :)

        Reply

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