Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK

FESTIVE GINGERBREAD CAKE

Ingredients

Cake:
1 x NOMU Vanilla Cake Kit (Dry Mix and Castor Sugar sachets)
3 large free-range eggs
160g butter, melted
1 cup (250ml) warm milk
1/4 cup (60ml) molasses
1 tsp NOMU Cook’s Collection Holiday Baking Spice
1 tsp NOMU Ground Cinnamon
1 tbsp NOMU Ground Ginger

Buttercream icing:
Icing Mix sachets from the NOMU Vanilla Cake Kit
200g butter, softened
1 tbsp (15ml) warm milk
2 pumps NOMU Vanilla Paste(optional)

Directions

Preheat your oven to 170°C. Lightly grease and line two 20cm springform cake tins.

Using an electric mixer, beat the eggs and Vanilla Cake Kit Castor Sugar on high speed for 2 minutes or until very pale and fluffy. Add the melted butter, milk and molasses and blend until just combined.

Add the Vanilla Cake Kit Dry Mix and spices and beat on the lowest speed until just combined and smooth.

Pour the cake batter into the prepared cake tins and bake for 50-55 minutes or until baked through when tested with a skewer. Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack. Allow to cool completely before icing.

For the icing, beat the butter on high speed until very pale and creamy. Add the Vanilla Cake Kit Icing Mix and beat until well combined. Add the milk and optional Vanilla Paste and beat until smooth.

Once the cake is completely cool, you can start assembling your layers. Slice each cake in half to get 4 layers. Place a spoonful of icing onto the middle of your plate or cake stand and place your bottom layer on top of that – this helps it not to move around while you’re working.

Top your bottom layer with a generous amount of icing and spread it evenly to the edges. Gently place the second layer on top of that, and repeat for the other layers. Cover the entire cake with a very thin layer of icing. This is called the crumb coat, which glues down stray crumbs so that you have a neater and cleaner finish. Place the cake in the fridge for the icing to set for 30 minutes.

Once the icing has set, you can remove the cake from the fridge and finish icing it with the leftover buttercream icing. To get smooth and sharp edges, we suggest using an offset spatula or palette knife dipped in warm water. Place the cake in the fridge to cool.

Tip: Decorate with iced gingerbread cookies for a festive finish

Ingredients

Cake:
1 x NOMU Vanilla Cake Kit (Dry Mix and Castor Sugar sachets)
3 large free-range eggs
160g butter, melted
1 cup (250ml) warm milk
1/4 cup (60ml) molasses
1 tsp NOMU Cook’s Collection Holiday Baking Spice
1 tsp NOMU Ground Cinnamon
1 tbsp NOMU Ground Ginger

Buttercream icing:
Icing Mix sachets from the NOMU Vanilla Cake Kit
200g butter, softened
1 tbsp (15ml) warm milk
2 pumps NOMU Vanilla Paste(optional)

Directions

Preheat your oven to 170°C. Lightly grease and line two 20cm springform cake tins.

Using an electric mixer, beat the eggs and Vanilla Cake Kit Castor Sugar on high speed for 2 minutes or until very pale and fluffy. Add the melted butter, milk and molasses and blend until just combined.

Add the Vanilla Cake Kit Dry Mix and spices and beat on the lowest speed until just combined and smooth.

Pour the cake batter into the prepared cake tins and bake for 50-55 minutes or until baked through when tested with a skewer. Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack. Allow to cool completely before icing.

For the icing, beat the butter on high speed until very pale and creamy. Add the Vanilla Cake Kit Icing Mix and beat until well combined. Add the milk and optional Vanilla Paste and beat until smooth.

Once the cake is completely cool, you can start assembling your layers. Slice each cake in half to get 4 layers. Place a spoonful of icing onto the middle of your plate or cake stand and place your bottom layer on top of that – this helps it not to move around while you’re working.

Top your bottom layer with a generous amount of icing and spread it evenly to the edges. Gently place the second layer on top of that, and repeat for the other layers. Cover the entire cake with a very thin layer of icing. This is called the crumb coat, which glues down stray crumbs so that you have a neater and cleaner finish. Place the cake in the fridge for the icing to set for 30 minutes.

Once the icing has set, you can remove the cake from the fridge and finish icing it with the leftover buttercream icing. To get smooth and sharp edges, we suggest using an offset spatula or palette knife dipped in warm water. Place the cake in the fridge to cool.

Tip: Decorate with iced gingerbread cookies for a festive finish

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips