Try This At Home: Eggnog Cake
It’s the most wonderful time of year! Yes, eggnog and gingerbread season! These flavours will remind you of sipping eggnog and eating pieces of your gingerbread house, putting you right in the Christmas spirit!
Time: 20 min + 3 hours of freezing
Serves: 8
What you need:
- ½ cup almond flour
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 2 tsp ginger
- ¼ tsp all-spice
- ¼ cup butter, softened
- ¼ cup butter, melted
- Tub of Four All’s Boozy Eggnog, softened
This recipe can be made vegan using Four All’s coconut cardamom sorbet and replacing the butter with vegan butter.
What to do:
- Preheat the oven to 350F. Line a baking tray with parchment paper. Combine both flours, sugar, ginger, and spices in a bowl. Once combined, using clean hands melt the softened butter into the crumble. Place mixture onto tray to bake for 12 minutes stirring every 4 to 5 minutes.
- When the crumble is baked, remove from the oven and combine the crumble with the extra melted butter. Then press ⅓ of crumble into a parchment papered loaf pan until it evenly coats the bottom.
- Spread the ice cream into the pan until it fills half of the pan. Smooth it out then top with another ⅓ of the crumble. Freeze for two hours.
- When it is set, top with the rest of the crumble and freeze again for an hour.
- Slice the cake using a hot knife, and enjoy! Happy Holidays!
