Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Icing
Decoration
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Place the butter in a bowl. Mix in the sugar and salt using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the ginger beer. Combine the flour with all the other ingredients up to and including the baking soda, mix in. Transfer the batter to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack, allow to cool slightly.
Icing
Place the ginger and ginger beer in a measuring cup, puree. Spread the icing over the cake.
Decoration
Sprinkle the chocolate, ginger and peanuts on top, leave to cool.
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