George Erotokritou
Suitable for vegetarians
December 30, 2024
Christmas gingerbread cake with Charalambides Christis fresh milk, straggato yoghurt authentic and margarine original.
Prep Time
15
mins
Cook Time
50
mins
Serves
15
Ingredients
- 220 g Charalambides Christis Margarine Original
- 200 g honey
- 250 g soft brown sugar
- 200 g hot water
- 100 g Straggato Yoghurt Authentic (10% Fat) Charalambides Christis (at room temperature)
- 3 eggs, at room temperature
- 500 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
For the Frosting:
- 100 g butter, at room temperature
- 150 g cream cheese
- 100 g powdered sugar
- 4 tbsp Charalambides Christis Fresh Milk Full Fat, 3% Fat
Instructions
For the Cake:
- Preheat the oven to 180°C.
- In a bowl, mix the flour, baking powder, and baking soda. Set aside.
- In a stand mixer bowl, whisk together the melted margarine, honey, brown sugar, hot water, eggs, yoghurt, and all the spices on medium speed for 5 minutes.
- Gradually add the dry ingredients to the wet mixture and continue mixing until fully combined and smooth.
- Pour the batter into a greased and floured cake pan.
- Bake at 180°C for 45-50. When the cake is ready, let it cool in the pan for a few minutes, then transfer it to a serving plate to cool completely.
For the Frosting and assembling the cake:
- Combine the butter, cream cheese, powdered sugar, and milk in a bowl. Whisk for 4 minutes until smooth and fluffy.
- Once the cake has cooled, pour the frosting evenly over the top.
- Garnish it with festive decorations before serving.
