HOUSE OF ASIA
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Aromatic gingerbread with coconut milk and dried fruit
Moist, soft, and full of spicy notes, this gingerbread with a hint of coconut and chocolate icing is a unique version of a Christmas classic.
Ingredients
Gingerbread mass:
- 250 ml House of Asia Coconut Milk 12-14%
- 2 tsp House of Asia light miso paste
- 400 g wheat flour
- 2 teaspoons of baking soda
- 3 tablespoons of cocoa
- 2 tablespoons gingerbread spice
- 150 g brown sugar
- 150 g of honey
- 150 ml rapeseed oil
- 3 eggs
- 1 teaspoon of baking powder
- pinch of salt
- 100 g cashew nuts or pistachios
- 100 g dried cranberries
- 2–3 tablespoons of plum or multi-fruit jam
Icing:
- 3 tablespoons Coconut milk 12-14% House of Asia
- 100 g dark chocolate
- 1 spoon of honey
A method of preparing
- In a saucepan, heat the coconut milk, miso paste, honey, and oil until just combined (do not boil). Set aside to cool.
- Sift the flour into a bowl. Add the cocoa powder, gingerbread spice, baking soda, baking powder, salt, and sugar. Pour in the cooled coconut mixture and eggs, and mix until smooth. Finally, add the cranberries and nuts. Mix again.
- Pour the mixture into a 30×12 cm baking tin and bake for 45–50 minutes at 160°C (convection).
- Let the cake cool. Meanwhile, prepare the icing by melting the chocolate with coconut milk and honey.
- Cut the cooled cake in half, spread with jam, fold over, and drizzle with the warm icing. Garnish with nuts.
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up to 15 minutes 
Fruits 
