Ganzer Honig-Ingwer-Kuchen mit gerösteten Haselnüssen auf rustikalem Holztisch, professionelle Food-Fotografie

Winter Honey-Ginger Cake with Roasted Hazelnuts

Name: Winter Honey-Ginger Cake with Roasted Hazelnuts
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g (1⅔ cups) plain flour; 1.000 TL 1 tsp baking powder; 1.000 TL 1 tsp ground cinnamon; 0.500 TL ½ tsp ground ginger; 0.250 TL ¼ tsp ground cloves; 0.250 TL ¼ tsp ground cardamom; 1.000 Prise 1 pinch salt; 150.000 g 150g (⅔ cup) butter, room temperature; 120.000 g 120g (½ cup packed) brown sugar; 150.000 g 150g (½ cup) liquid honey; 3.000 Stück 3 large eggs, room temperature; 30.000 g 30g fresh ginger, finely grated; 200.000 ml 200ml (¾ cup + 1 tbsp) whole milk; 100.000 g 100g (¾ cup) hazelnuts, chopped; 2.000 EL 2 tbsp powdered sugar for dusting

⚠ Gluten ⚠ Nuts ⚠ Milk ⚠ Eggs

Angeschnittener Honig-Ingwer-Kuchen mit sichtbarer saftiger Krume und Haselnussstückchen

Honig-Ingwer-Kuchen von oben fotografiert auf weisser Kuchenplatte mit Winterdekoration

Moist spiced cake with fresh ginger, honey and crunchy roasted hazelnuts. The perfect balance of warm spices and tender crumb makes this winter cake ideal for cozy afternoons.

Contains the following allergens:

Gluten Nuts Milk Eggs

Preparation

30 min.

Baking Time

55 min.

Servings

Difficulty

Medium

Instructions

Toast the chopped hazelnuts in a dry pan over medium heat, stirring constantly for 3-4 minutes until golden brown and fragrant. Transfer to a plate and let cool.

Butter a 26cm (10-inch) springform or bundt pan and dust with flour. Preheat oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced.

In a bowl, whisk together flour, baking powder, all spices, and salt. Sift the mixture to remove any lumps.

Beat butter and brown sugar with an electric mixer for 3-4 minutes until light and fluffy. Mix in the honey until well combined.

Beat in eggs one at a time, mixing well after each addition. Stir in the freshly grated ginger until evenly distributed.

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined. Gently fold in the toasted hazelnuts.

Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted in center comes out clean and the cake is golden brown.

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.

Ingredients

12 Servings

200g (1⅔ cups) plain flour 200 g
1 tsp baking powder 1 TL
1 tsp ground cinnamon 1 TL
½ tsp ground ginger 0.5 TL
¼ tsp ground cloves 0.3 TL
¼ tsp ground cardamom 0.3 TL
1 pinch salt 1 Prise
150g (⅔ cup) butter, room temperature 150 g
120g (½ cup packed) brown sugar 120 g
150g (½ cup) liquid honey 150 g
3 large eggs, room temperature 3 Stück
30g fresh ginger, finely grated 30 g
200ml (¾ cup + 1 tbsp) whole milk 200 ml
100g (¾ cup) hazelnuts, chopped 100 g
2 tbsp powdered sugar for dusting 2 EL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Honey-Ginger Cake with Roasted Hazelnuts make?

The recipe Winter Honey-Ginger Cake with Roasted Hazelnuts is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Honey-Ginger Cake with Roasted Hazelnuts?

Preparation takes about 30 minutes and baking about 55 minutes – roughly 85 minutes in total.

How long does Winter Honey-Ginger Cake with Roasted Hazelnuts keep?

Winter Honey-Ginger Cake with Roasted Hazelnuts tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.