Ginger Easter bundt cake with bourbon sauce, lactose free

Ingredients

• 110 g All purpose flour
• 1 1/4 tsp Ginger, grated
• 35 ml Bourbon whiskey
• 35 ml Milk, lactose free
• 120 g Cane sugar
• 200 g Unsalted butter, lactose free
• 100 g Molases
• 1.2 pcs Eggs
• 1.2 pcs Egg yolks
• 5/8 tsp Cinnamon, ground
• 5/8 tsp Vanilla extract
• 1/2 tsp Baking soda
• 1/4 tsp Salt, table

Method

1. Prepare the bourbon sauce; put half of the butter, egg yolks, 170g brown sugar, vanilla, and bourbon in a heat-proof bowl set over a pan of simmering water.
2. Cook, whisking constantly, about 7 minutes.
3. Place aside and keep warm.
4. Prepare the cake; preheat oven to 160°C and coat the 22-cm bundt pan with butter.
5. Put remaining butter, molasses, remaining brown sugar, 60ml water in a medium saucepan over medium-low heat.
6. Cook, stirring constantly, until butter has melted.
7. Transfer mixture to a large bowl.
8. Let cool for 5 minutes.
9. Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine.
10. Sift together flour, baking soda, salt, and cinnamon into a medium bowl.
11. Gently fold the flour mixture into the molasses mixture until just combined.
12. Pour batter into prepared pan.
13. Bake cake until a needle inserted into centre comes out clean, about 30 minutes.
14. Let cake cool completely in pan on a wire rack.
15. Invert cake, and unmold onto a cake stand or a large serving platter.
16. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion.
17. Serve immediately.