A delightful and soft ginger cake recipe, with Christmas fragrances, that you can keep for days. Thanks to my friend and great pastry chef Gilles Bajolle for this great ginger cake recipe. That will bring joy and cosiness to your Christmas time mornings.
Makes 1 ginger cake
- 2 eggs at room temperature
- 1 cup and 2 tbsp tepid milk
- 1/3 cup brown sugar
- 1 cup good quality honey
- 1 cup and 2 tbsp wheat flour
- 1 cup and 2 tbsp rye flour
- 6 tsp baking powder
- 1 tbsp and 1 tsp spices mix for gingerbread (cassia cinnamon, clove, nutmeg, mace, chilly, cardamom, ginger)
- 1/4 cup sugar
- 1 lemon
Butter and flour the baking pan or put some parchment paper inside.
Mix the tepid milk and eggs at room temperature.
Melt the brown sugar with honey in a saucepan for few minutes at low fire then mix it with the milk and eggs mixture.
Add the flours, spices and baking powder.
Whisk for 5 minutes.
Pour the mixture into the baking pan and let rest for 45 minutes at room temperature.
Making the syrup : pour 1/4 cup water and 1/4 cup sugar in a saucepan. Bring it to a boil then remove from the stove. Let cool and add some lemon juice.
Bake the ginger cake for 50 minutes at 300°F.
Remove from the oven, and brush with lemon syrup.
You can decorate the ginger cake with grain sugar, candied orange peel, etc.
You can keep the ginger cake for more than a week wrapped up in plastic wrap.