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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 Easy Ways to Get Healthy.

We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. At the end of the day, almost everyone want to go home, not to the gym. We want a yummy, greasy burger, not an equally delightful salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutrients and the exercise that you need. Here are some tips to be as healthy as possible.

Make smart choices when shopping for groceries. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to go to your apartment and make something from your kitchen. Fill your cupboards with healthy foods. This way—even if you choose something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are a lot of things that work toward your getting healthy. Not all of them demand fancy gym memberships or limited diets. Little things, when done each day, can do a lot to help you get healthy and lose pounds. Make shrewd choices every day is a great start. A suitable amount of physical activity each day is also necessary. The numbers on the scale aren’t the only indicator of your healthfulness. You need your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to gingerbread cake recipe. To cook gingerbread cake you only need 26 ingredients and 11 steps. Here is how you do it.

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