Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, gingerbread cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Gingerbread Cake is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Gingerbread Cake is something which I’ve loved my whole life.
Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy and moist cake could be my favorite holiday cake recipe ever! At first gingerbread was made with breadcrumbs and sweetened..
To begin with this particular recipe, we must first prepare a few ingredients. You can cook gingerbread cake using 26 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Gingerbread Cake:
- Get Cake:
- Take Unsalted Butter, For Greasing
- Make ready 227 g Unbleached All Purpose Flour,
- Make ready 1 1/4 TSP Baking Soda,
- Make ready 2 TSP Ground Ginger,
- Make ready 1 TSP Cinnamon Powder,
- Make ready 1 TSP All Spice Powder,
- Take 1/2 TSP Nutmeg Freshly Grated,
- Get Lemon Glaze:
- Prepare 1/4 TSP Ground Cloves,
- Make ready Fresh Lemon Zest, 1 Lemon
- Get Chinese 5 Spice, 1/4 TSP
- Get 42 g Icing Sugar,
- Prepare 1 Egg Light Beaten,
- Get 1/2 Cup Muscovado Sugar,
- Get 1/2 Cup Blackstrap Molasses,
- Make ready 1/2 Cup Canola / Peanut / Vegetable Oil,
- Get 1 Cup Icing Sugar,
- Make ready 1/4 Cup Fresh Lemon Juice,
- Prepare Espresso Tuile (Optional):
- Make ready 1 TBSP Espresso Warm,
- Get 1 TBSP Warm Water,
- Make ready 21 g Unsalted Butter Melted,
- Prepare 23 g Unbleached All Purpose Flour,
- Get To Serve (Optional):
- Take High Quality Vanilla Bean Ice Cream, For Serving
What makes them different from ordinary gingerbread is that they come decorated. This delightful keto gingerbread cake reminds me of grandma's wonderful cake. It's fluffy, moist, and very flavorful. When I embarked on making a low carb version, I had my suspicions.
Steps to make Gingerbread Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 wholesome gingerbread cake recipe is topped with cinnamon-dusted cream cheese frosting. As far as traditional holiday flavors go, gingerbread reigns supreme not only in the U. S. but throughout much of Europe as well. I read through different gingerbread cake recipes. This moist and flavorful Gingerbread Cake is really the perfect dessert for fall and winter.
So that’s going to wrap it up with this special food gingerbread cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
