Gingerbread Cake - Chef Sabrina Mancin

Gingerbread Cake

I know you can find lots of gingerbread cake recipes but I promise you that this one is extra special. It’s pretty straightforward to make, the texture is the perfect balance between fluffy and dense and it is spiced but not too much, perfect for even those who say that they don’t like gingerbread.

INGREDIENTS

• 161g = 5.7oz = 2 cups + 2 ½ tsp Sugar
• 183g = 6.5oz = 1 stick + 6 T Butter, unsalted
• 80g = 2.8oz = Eggs (about 2 eggs)
• 230g = 8oz Molasses
• 327g = 11.5oz = 2.5cups + 1.5T Unbleached all purposed flour
• 7g = 0.24oz = 1 full tsp Baking soda
• 2g = 1 tsp Cinnamon
• 3g = 1 ¼ tsp =Ginger
• 5g = 1tsp Salt
• 1g = ½ tsp Cloves
• 184g = 5.5oz Hot Water

PROCEDURE

  • Preheat the oven to 350ºF
  • Mix sugar and butter until they are light and fluffy.
  • In a container, combine eggs, molasses and salt. Add to the butter and sugar and mix just until incorporated, do not over beat.
  • Combine all ingredients together and sift them.
  • Alternate the dry ingredients with the hot water in two additions.
  • Make sure to scrape down the sides and bottom of the mixing bowl to make sure nothing is getting stuck. Mix just until all the dry ingredients have been incorporated. Do not over mix.
  • I like to use a four-cavity mini loaf pan. The dimension of the pan is 14.4x8.8x2.17 in; the cavity size is 5.75x3x2.12in. This is the perfect size to give as gifts, wrapped in some parchment paper and tied with a nice festive string and a homemade tag.
  • Pour equally into the four pans (225g = almost 8oz)
  • Bake for about 35-40 minutes. However check after 30 since it will depend on how strong your oven is.
Enjoy with some vanilla whipped cream and coffee or a hot tea.

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