Gingerbread cake with lemon icing
Mix the lemon juice with the powdered sugar. Be careful - strain the juice to remove any lumps and sift the powdered sugar to remove any lumps. If the consistency seems too thin, add more sugar, or if it is too thick, add more juice.
Ingredients · Servings 10
- Dough:
- 1/2 cup ground walnuts
- 1/2 cup plain flour
- 1/2 cup of wholemeal flour
- 1/2 cup granulated sugar (or granulated sugar)
- 1/3 cup oil
- 120 g plain yogurt
- 1 egg
- 1/2 bag of baking powder for gingerbread
- 1 teaspoon baking soda
- 2 tablespoons currant marmalade (or plum jam)
- 2 tablespoons rum
- 2 tablespoons cocoa
- Frosting:
- 2 tablespoons lemon juice
- 150 g icing sugar
Method · 35 min
- In a bowl, carefully mix all the dry ingredients: ground nuts, plain flour, wholemeal flour, sugar, baking powder for gingerbread, baking soda and cocoa.
- Add oil, yogurt, eggs, currant jam and rum to the bowl with the dry ingredients. Beat everything with a whisk and add a little milk if the dough seems too thick.
- Pour the batter into a greased and lined cake tin and bake in a fan oven for about 20 minutes at 160°C.
- Spread the cooled cake with lemon icing. Mix the lemon juice with the powdered sugar. Be careful - strain the juice to remove any lumps and sift the powdered sugar to remove any lumps. If the consistency seems too thin, add more sugar, or vice versa, if it is too thick, add more juice.
