Gingerbread Cake
Gingerbread Cake

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, gingerbread cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Gingerbread Cake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Gingerbread Cake is something which I’ve loved my entire life.

Freshly Prepared Handmade Cakes Delivered Nationwide. Choose From Classic Cakes, Cheesecakes & Variety Boxes. Sieve together the flour, salt, bicarbonate of soda, ground ginger and ground cinnamon. Bring water to the boil and add alternately with flour mixture to the creamed mixture, beating well after each addition.

To begin with this particular recipe, we must first prepare a few components. You can cook gingerbread cake using 26 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread Cake:
  1. Get Cake:
  2. Prepare Unsalted Butter, For Greasing
  3. Get 227 g Unbleached All Purpose Flour,
  4. Get 1 1/4 TSP Baking Soda,
  5. Make ready 2 TSP Ground Ginger,
  6. Take 1 TSP Cinnamon Powder,
  7. Prepare 1 TSP All Spice Powder,
  8. Make ready 1/2 TSP Nutmeg Freshly Grated,
  9. Get Lemon Glaze:
  10. Prepare 1/4 TSP Ground Cloves,
  11. Get Fresh Lemon Zest, 1 Lemon
  12. Prepare Chinese 5 Spice, 1/4 TSP
  13. Make ready 42 g Icing Sugar,
  14. Get 1 Egg Light Beaten,
  15. Make ready 1/2 Cup Muscovado Sugar,
  16. Make ready 1/2 Cup Blackstrap Molasses,
  17. Make ready 1/2 Cup Canola / Peanut / Vegetable Oil,
  18. Take 1 Cup Icing Sugar,
  19. Take 1/4 Cup Fresh Lemon Juice,
  20. Take Espresso Tuile (Optional):
  21. Prepare 1 TBSP Espresso Warm,
  22. Get 1 TBSP Warm Water,
  23. Make ready 21 g Unsalted Butter Melted,
  24. Make ready 23 g Unbleached All Purpose Flour,
  25. Get To Serve (Optional):
  26. Make ready High Quality Vanilla Bean Ice Cream, For Serving

This Gingerbread Cake is the perfect cosy recipe to warm you up on a cold day and is great to share and gift to friends or anyone who need a little bit of extra comfort. You can finish it with a dusting of icing sugar on top or with buttercream, or a drizzle would be nice too. This old fashioned, classic gingerbread cake is soft, moist, loaded with molasses & spices. Baking this gingerbread or ginger cake is one of the highlights of my holiday season because it reminds me of home and my mom's baking.

Instructions to make Gingerbread Cake:
  1. Prepare the cake. - - Preheat oven to 180 degrees celsius or 350 fahrenheit. - - Grease cake pan with butter. - - Lightly dust some flour onto the cake pan. - - Set aside.
  2. In a large bowl, add flour, baking soda, ginger, cinnamon, all spice, nutmeg, cloves and Chinese 5 spice. - - Stir to combine well. - - Add in egg and sugar. - - Stir to combine well and until the egg has fully incorporated.
  3. Add in molasses and oil. - - Fold to combine well. - - Transfer into the cake pan. - - Give it a few taps on the counter to knock out some air bubbles.
  4. Wack into the oven and bake for about 35 mins or until a skewer comes out clean when inserted into the cake. - - Remove from oven and set aside. - - While the cake is baking, prepare the lemon glaze.
  5. In a sauce pot over medium low heat, add sugar, lemon juice and zest. - - Stir to combine well and until the sugar has fully dissolved. - - As soon as bubbles start to form along the edge, remove from heat. - - Once cake is out of the oven, pour the lemon glaze onto the cake.
  6. Using an offset spatula to spread the glaze out evenly. - - Set aside for the cake to cool down completely before unmolding and slicing. - - The following steps are optional. Prepare tuile.
  7. In a bowl, add sugar, espresso, water and butter. - - The butter has to be just melted thru and is still hot. It is best to add a little extra butter for melting to ensure you have the exact or more than the amount required. As some weight loss will occur due to evaporation.
  8. Stir to combine well and until the sugar has fully dissolved. - - Sieve in flour in batches and mix to combine well. - - Make sure no lumps.
  9. Cover with cling film and set aside in the fridge for about 30 to 45 mins or until the mixture is slightly hardened. - - In a skillet over medium heat, add 1 TBSP of the mixture. - - Using the back of a spoon, light press and swirl the mixture into a circle.
  10. You should see that it starts to bubble away and the edges start to brown. - - Continue cooking until the liquid has almost evaporate. - - Remove the skillet from heat and rub against a damp kitchen towel. - - Carefully, using an offset spatula to remove the tuile.
  11. Immediately place the tuile onto a rolling pin to form a cup shape. - - Repeat the process for the remaining tuile. - - To serve. - - Scoop ice cream into a serving slice of the gingerbread cake. - - Place the tuile over the top. - - Serve immediately.

This old fashioned, classic gingerbread cake is soft, moist, loaded with molasses & spices. Baking this gingerbread or ginger cake is one of the highlights of my holiday season because it reminds me of home and my mom's baking. Ground Ginger And plenty of it! Mixed Spice, Nutmeg and Cinnamon All delicious extras which add more flavour and depth to your gingerbread. Free-range Eggs The traditional glue of choice in any cake batter.

So that’s going to wrap it up with this special food gingerbread cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!