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Gingerbread Cake
Gingerbread Cake

Before you jump to Gingerbread Cake recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they must do this soon. The cooking area is a good place to start saving energy by going a lot more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, of course. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to gingerbread cake recipe. You can have gingerbread cake using 26 ingredients and 11 steps. Here is how you cook that.

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

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