A fun and festive creation of one of my all time cakes, spiced ginger cake!
We used a special Christmas tree cake mould to create this, but you can most definitely just use a regular cake tin. It will taste just as incredible.
Preheat the oven to fan 160C/conventional 180C/gas 4. Grease a Christmas tree cake mould. *
Prepare the chia egg by combining the chia seeds and water together in a small bowl and set aside to thicken.
In a medium sized bowl sift together the dry ingredients.
In a seperate bowl mix wet ingredients together.
Add the dry ingredients to the wet in small batches. Mix to form a smooth batter. Pour into the prepared cate tin.
Bake for 25-30 minutes depending on your oven or until a skewer inserted comes out clean. Leave to cool completely in tin before turning cake out.
To make the icing, blitz the cashews, rice malt syrup, coco quench and lemon together in a food processor until a smooth. Spoon the icing over the cooled cake.
The cake should keep for about a week in an airtight container, but we guarantee it won’t last that long.
* We used a special Christmas tree silicone cake tin for this cake, however it will work just as well in either a spring form bake tin or a loaf tin, depending on what you prefer. If you do use a fancy cake tin just make sure you keep an eye on it because the smaller cake shapes will cook slightly quicker.
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