Spiced ginger bundt cake, salted caramel, toasted coconut and cream cheese frosting - WITH MIELE STEAM OVEN

A favourite rich, dense, sticky spiced bundt cake that never fails to impress guests. This indulgent centrepiece is a brilliant celebration cake and one that can be made several days in advance due to its density and moistness. Baking on the intensive bake function ensures an even and reliable bake with added moisture.

Makes – 1 bundt cake | Preparation time – 10 minutes | Cooking time – 1HR- 1.10HRS minutes

Ingredients –

300g unsalted butter  

50g butter to generously grease mould with

300g black treacle

450g dark muscovado sugar

8 balls of stem ginger – finely diced 

5 tbsp stem ginger syrup 

3 large free-range eggs – beaten

300g plain flour

1.5 tsp bicarbonate of soda

1 tbs ground ginger

1 heaped tsp cinnamon

1 tsp mace or nutmeg

300ml natural yogurt 

Cream Cheese frosting  –

70g butter – softened

280g full fat cream cheese

130g icing sugar

finely grated zest of 1 large orange

Additional toppings – 

2 handfuls of toasted coconut flakes

 Instructions  –

Preheat the oven to 180 degrees Celsius on the intensive bake function. Generously grease each bundt tin and set to one side. 

Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined. 

Sift the flour, add the bicarbonate of soda and add in the dried spices. Next pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt . Whisk again until fully combined.

Pour the mixture into the mould and bake for around 1-1.10hr or until a knife comes out clean when you slice into the cake. Once it’s cooled a little, turn out of the mould and allow to cool on a wire rack. Don’t add the frosting until the cake has cooled completely. 

For the frosting first combine the cream cheese with softened butter, whisking until thoroughly combined then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the zest and generously cover your cake. 

Lightly toast your coconut flakes until slightly golden and allow to cool before scattering or arranging over the frosting.