نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كيك كعك الزنجبيل إيرلندي مفرّغ مع غاناش الشوكولاتة والزبدة

Irish 30 Mins Prep · 65 Mins Cook

Preheat the oven to 180°C, gas mark 4. Spray a 2½L bundt tin with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together and beat until pale and fluffy, approx. 8 minutes. Add the eggs one at a time and beat until well combined. Stir in the honey.
Finely grate the ginger. In a medium-sized bowl, combine the flour, sea salt, cinnamon, ginger and baking powder.
Add 1⁄3 of the dry ingredients to the butter mixture, then pour in 1⁄3 of the ginger ale. Continue alternating between the flour and gingerale. Mix until smooth. Pour the batter into the Bundt tin.
Place in the oven and bake for approx. 1 hour or until golden and a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly before removing the cake from the tin and placing it on a cooling rack.
In a small pot, place the chocolate, butter and salt flakes and combine over a medium-low heat. Stir until melted.
Serve the cake drizzled with the ganache.