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Gingerbread Honey Cake with Cherries and Vanilla Ice Cream

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Gingerbread Honey Cake with Cherries and Vanilla Ice Cream
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
0
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Ingredients

for
1
For the cake
350 grams
300 grams
50 grams
100 grams
1 packet
1 packet
200 milliliters
For the sauce
1 jar
1 tablespoon
4 centiliters
To serve

Preparation steps

1.

For the cake: Whisk together the honey, sugar syrup, sugar, and water. Add the flour, baking powder, and gingerbread spice mix into a smooth, liquid dough.

2.

Transfer the dough into a well-greased muffin tin. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes. Turn out immediately from the muffin tin and let cool completely on a wire rack.

3.

For the sauce: Add the cherries and up to 4 tablespoons of the juice and heat. Mix the cornstarch with the remaining juice and stir into the pot. Bring to a boil. Once it boils, remove from heat and stir in the kirsch. Set aside and allow to cool slightly.

4.

To serve: Cut the cake in half, arrange on a plate and serve with a scoop of vanilla ice cream and the cherry sauce.