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.
Old-Fashioned Gingerbread Cake - ThermoFun
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
- Preheat oven to 180°C. Line a square tin with baking paper.
- Place butter, sugar and golden syrup into TM bowl and mix 1 min / speed 4. Scrape down.
- Add yoghurt, milk, egg and vanilla and mix 15 sec / speed 5.
- Add flour, baking powder, bi-carb soda, salt and spices and mix
30 sec / speed 5. Scrape down and mix 10 sec / speed 5. - Pour mixture into tin and bake 25-30 mins.
- Cool on a wire rack before cutting. Serve with whipped cream (optional).
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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.
Vicki says
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.
thermofun says
Great to hear Vicki! May it give you fond memories of your Nanna for many many years. :)
Nicki says
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
thermofun says
Great to hear Nicki. :)
Millie says
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.
thermofun says
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.
Jo says
Love this cake & it works well gluten free too.
thermofun says
Thank you Jo - great to know it works well gluten free too! :)
Jeanette says
Is there anyway to use less sugar? my partner and i are trying to loose weight.
thermofun says
Hi Jeanette, Apologies for my late reply. You could cut the sugar by a third and then see what you think.
helen potter says
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.
thermofun says
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!
emma smallbone says
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.
thermofun says
Hi Emma, thanks for the feedback - glad you have a winner! Yes I do agree though - it never last long in our house!
thermofun says
Thank you Emma and I'm so pleased your whole family loved it. :)
Pooja says
What is golden syrup? Is it maple syrup ?
thermofun says
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. :)
Allannah says
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.
thermofun says
Thank you Allannah! :)
Kate says
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.
thermofun says
Thanks Kate. I'm so pleased you all enjoyed it! Thank you for commenting. :)
Ira says
do you have any suggestion for substitution, if I don't have golden syrup and plain yoghurt to make this cake?
thermofun says
Sorry Ira but I think it may be best to wait until you have golden syrup and yoghurt.
Louise says
Recipe looks great and I can't wait to try it but was wondering what size tin is best?
thermofun says
I use a square tin Louise which is roughly 20x20cm :)
Sara says
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!
thermofun says
Great to know it freezes well Sara. I'm pleased you enjoyed it! :)
Tanja says
In step 2 it says add cream how much cream is that as it's missing from the ingredients list
thermofun says
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! :)