Easy Gingerbread Donut Cakes
If you have been looking for a Gingerbread Cake that tastes like your Childhood Memories, Jess' Mom's recipe is for you!
Equipment
Ingredients
GINGERBREAD DONUTS
- 1/2 cup (125 g) milk
- 1 1/2 tbsp (25 g) milk
- 3/4 cup (255 g) lavender honey
- 1/2 cup (100 g) sugar
- 5 tbsp (70 g) butter (Melted)
- 2 cups (250 g) flour
- 1 tsp (4 g) baking soda
- 1 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.25 g) ground all spice
- 1/8 tsp (0.25 g) ground nutmeg
- 1 egg
DECORATION
- Fondant (I use Satin Ice on different colors)
Instructions
GINGERBREAD DONUT CAKES
- Preheat oven to 305F/150C.
- In a sauce pan, heat on medium low the Milk, Lavender Honey, Sugar and Butter. Continue to whisk until it begins to boil. Set aside.
- In a mixing bowl, mix all the dry ingredients (Flour, Baking Soda and Spices) with the egg.
- Combine the Honey/Milk mixture to your preparation.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Pour your batter into your Flexipat®.
- Bake for 25 minutes at 305F/150C. Plus an additional 5 minutes while bringing the temperature to 350F (Every oven heats differently, monitor your Donuts from 28min). It is ready when the toothpick inserted comes out clean.
- Once your Donut Cakes are out of the oven, let them cool down for about 10min. Then, unmold onto your cooling rack.
DECORATION
- Once your Gingerbread Donut Cakes have completely cooled down, decorate them with Colorful fondant. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 342kcal | Carbohydrates: 64g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 217mg | Potassium: 87mg | Fiber: 1g | Sugar: 40g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com