Gingerbread Muesli Cake

Serves 8-10

Time 45 minutes

Ingredients

For the Cake 

2½ cups self-raising flour 

1 cup buttermilk 

250g unsalted butter, room temperature

1 tbsp  golden syrup

4 eggs

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp nutmeg

1 tsp allspice

1 cup brown sugar

1 cup caster sugar

1 tsp baking powder

1 tsp bicarb soda

2 cups toasted muesli

To Serve

Icing sugar

Toasted muesli

Method

Preheat the oven to 180°C. Grease a bundt cake tin with butter and dust with flour.

Add the flour, butter, golden syrup, eggs, spices, brown and caster sugar, baking powder, bicarb soda and ½ cup of toasted muesli in a food processor. Blitz to combine until it’s smooth and there is no lump.

Transfer the mixture to a bowl. Gently fold in 1 cup of muesli. 

Pour the mixture into the cake tin and sprinkle with the remaining ½ cup of muesli.

Bake for 35-40 minutes until cooked through and golden brown. 

Allow the cake to cool down. Remove from tin.

Whisk icing sugar with warm water to create a glaze icing. Pour a couple of tablespoons over the cake.

Sprinkle with extra muesli and icing sugar and serve.