Ingredients
The dough
flour
250g
8.75oz
1cup
16.75tbsp
butter
60g
2.10oz
4tbsp
egg
2pc
sugar
140g
4.90oz
0.56cup
9.38tbsp
milk
150ml
4.95fl oz
0.60cup
10tbsp
honey
3Tbs
raisins
50g
1.75oz
3.35tbsp
peanuts
40g
1.40oz
2.68tbsp
baking powder
1tsp
salt
0.5tsp
ground cinnamon
1tsp
The custard
egg
1pc
sugar
1Tbs
flour
1Tbs
milk
150ml
4.95fl oz
0.60cup
10tbsp
Method
- Beat eggs with sugar and salt until bright and thick. Add honey, melted butter and cinnamon. Mix.
- Add raisins, nuts, flour and baking powder. Mix everything together. Add milk last and mix well again. Pour the mass in a greased and floured baking tin, and bake for 40-45 minutes at 356F (180C). Check the readiness with a skewer.
- Meanwhile, make the custard. To do this, mix the egg with sugar and flour, add milk, and whisk well. Let it simmer over low heat, stirring constantly, until thickened. Transfer to a bowl, cover with cling film and leave to cool.
- When the gingerbread cake has cooled, grease it with cooled custard and sprinkle with nuts.
