Do you also have days when you’re amazed by your own ability to get things done? Like, why am I not being this productive every single day? How much I would be able to accomplish! But after such a productive day, at least I feel exhausted. Working for 10 hours and only taking like three 5-minute-breaks during the day (lunch in front of the computer) is a pain in the…yeah, you know what. This is completely against everything I say about productivity, but sometimes it’s just inevitable. And isn’t it just like this every year before Christmas?
I’m creating recipes, writing blog posts, photographing and editing and everything is such a mess. But somehow I get all the things done and that’s pretty much what I care about right now. Last week, in the middle of such a stressful day – a cake is getting ready in the oven, I’m exporting photos from Lightroom and answering emails while I’m waiting – the kitchen was suddenly filled with the loveliest smell. The smell of gingerbread bundt cake! Cinnamon, cloves, cardamom, and ginger together in the best of combinations. And just as I started to smell this, I felt some sort of calm. It made me think of Christmas (which is my favorite time of the year) and I think that’s what calmed me down. I just love Christmas and I’m so excited to finally start sharing my favorite Christmas recipes with you! First on the list: gingerbread bundt cake <3
I’ve made a gingerbread bundt cake every year for the last three or four years now. This cake is so soft and tasty – no one will be able to guess it’s gluten-free, believe me. I love to top it with some sort of glaze and this year I made one with orange zest, which must be my favorite so far. I hope you’ll enjoy this one as much as I do, and stay tuned for more Christmas recipes. Hint: Swedish ”lussekatter”, gingerbread cookies and rice pudding (perfect for your Christmas breakfasts).
Gingerbread Bundt Cake
makes one bundt cake
3/4 dl light muscovado sugar
1 dl coconut sugar
100 g butter or non-flavored coconut oil
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cloves
1 dl yogurt of your choice (I used oatgurt)
25 g potato starch
1 dl rice flour
1 dl oat flour
pinch of salt
Butter and rice flour for the pan
1 tsp finely grated orange zest
3 tbsp plant cream
1 tbsp maple syrup
- Heat oven to 175°C (350F).
- Beat eggs and sugar until fluffy.
- Melt butter, add yogurt and add the mixture to the egg batter.
- In a baking bowl, mix together all the dry ingredients.
- Add the dry ingredients to the egg batter and stir until well combined.
- Grease and flour a bundt pan.
- Pour the cake batter into the pan and bake in the middle of the oven for about 45 minutes.
- Let the cake cool for a few minutes before you turn the pan upside down and unmold the cake. Let the cake cool completely.
- Mix together the ingredients for the glaze and pour over the cake. Enjoy!