Gingerbread Cake
Gingerbread Cake

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, gingerbread cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Gingerbread Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Gingerbread Cake is something which I have loved my entire life. They are nice and they look wonderful.

Delicious food from &Cake delivered to your door. All Our Cakes Are Hand Made To The Highest Standard. 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 recipe, we have to prepare a few ingredients. You can have gingerbread cake using 26 ingredients and 11 steps. Here is how you cook that.

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

You can finish it with a dusting of icing sugar on top or with buttercream, or a drizzle would be nice too. A classic Polish honey gingerbread cake is adapted by Edd Kimber. Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle).

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.

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle). Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side. Ground Ginger And plenty of it! Mixed Spice, Nutmeg and Cinnamon All delicious extras which add more flavour and depth to your gingerbread.

So that’s going to wrap it up for this exceptional food gingerbread cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!