When I made this cake I had envisioned adding diced apples or dried fruit and possibly even making an apple compote to serve it with. I weighed through those feelings and of lashings of custard only to refrain and be satisfied with a more clean cake than a celebratory one. I used a 7 Spice powder instead, a mixture of allspice, pepper, cinnamon, ginger, nutmeg, cloves and Galangal, only because I did not have Chinese 5-Spice on hand. That being my only substitute, this light subtle ginger no fuss cake is simply divine!
Nigella Lawson's Cider and 5-Spice Bundt Cake
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Serves 10 - 14 slices
- 1 cup cider (preferably dry or at least not sweet)
- ¾ cup vegetable oil
- ½ cup soft dark brown sugar
- 1 cup black molasses (use an oiled 250ml/1-cup measure for ease)
- 3 large eggs
- 1¼ inches piece fresh gingerroot (peeled and finely grated to give 2 teaspoons)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- 2½ teaspoons chinese five spice powder
- 1½ teaspoons ground cinnamon
- nonstick spray (or sunflower oil for greasing)
You will need: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approx. 5.5cm/2 ¼-inches deep
- Open the cider so that it loses its fizz. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
- Measure the oil, brown sugar and (whether you’re weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black molasses into a bowl.
- Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixer to make this cake, it’s simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
- In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
- Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
- Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don’t be alarmed. Place in the oven to bake: if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes’ baking. When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that’s to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don’t always manage this.
Notes: I sprayed the bundt tin with coconut oil and I also dusted the tin with flour. The cake was easy to remove however it did stick slightly in a few places; I think it's because after the initial 30 minute cooling it was still warm in a few places. So perhaps I needed to cool this just a bit longer with the bundt pan I have.