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

Enjoy with some vanilla whipped cream and coffee or a hot tea.

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