Spiced Ginger Bundt Cake

This rich, dense and sticky spiced bundt cake is an indulgent centrepiece which is brilliant for occasions, plus it can be made several days in advance thanks to its density. Baking on the Intensive Bake function on the Miele Steam Combination Oven is failsafe and ensures an even and reliable bake with added moisture.

1. Preheat the Miele Steam Combination Oven to 180°, selecting the Intensive Bake function. Generously grease the bundt tin and set to one side.

2. Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted. Then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined.

3. Sift the flour, add the bicarbonate of soda and add in the dried spices. Next pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt. Whisk again until fully combined.

4. Pour the mixture into the mould and bake for around 1-1hr 10 minutes or until a knife comes out clean when you slice into the cake. Once it’s cooled a little, turn out of the mould and allow to cool on a wire rack. Don’t add the frosting until the cake has cooled completely.

5. For the frosting, first combine the cream cheese with softened butter, whisking until thoroughly combined then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the zest and generously cover your cake.

6. Lightly toast your coconut flakes until slightly golden and allow to cool before scattering or arranging over the frosting.