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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 Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several simple changes that can start to make a good impact on our daily eating habits.

You can get results without removing foods from your diet or make huge changes at once. It’s not a bad idea if you wish to make considerable changes, but the most crucial thing is to step by step switch to making healthier eating choices. Eventually, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

Obviously, it’s not hard to start integrating healthy eating into your daily routine.

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

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

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