Trying to re-create gingerbread cake recipe
Hello! I was just in Prague at a great restaurant called V Zatisi. For dessert I had a warm gingerbread cake with caramel and raspberry sauce with nut ice cream. I need to re-create this dish it was amazing!!
The sauce and ice cream are easy- the cake is the problem. The cake was probably not "traditional" gingerbread because it was light in color and extremely moist-more moist than most dense cakes. I am thinking maybe they used the ginger, cloves, and cinammon and a lot of brown sugar instead of molasses? Ive already tried to re-creat it with just a little molasses, but it didnt taste right. Should I just get a recipe for a moist cake, substitute brown sugar for white, and add the clove, cinammon, and ginger?
This is the recipe I use. I spent months testing out various gingerbread recipes, most of which had molasses or golden syrup in them but they were never quite right. This recipe has none of those but is incredibly moist and tasty. It came from a bunch of people trying to recreate the Starbucks holiday gingerbread. I always double up the dry spices including the mustard, and fresh ginger makes all the difference.
We eat it warm for dessert with vanilla icecream. It freezes well, keeps well and is always better the next day. The flavours develop more if thats possible in a cake.
1/2 C softened butter
1 C sugar (mix of brown and white)
1 orange zested OR 3 T chopped candied orange peel
1 t fresh ginger
3 T orange juice
1 t vanilla
1 C unsweetened applesauce
2 C flour
1/2 t cinnamon
1/4 t cloves
1/4 t fresh nutmeg
1/4 t Colemans mustard powder
2 t baking powder
1 t baking soda
1/2 t salt
1 T chopped candied ginger
Preheat oven to 350F and prepare loaf tins.
Sift dry ingredients together.
Mix fresh ginger, applesauce, orange zest and orange juice together.
Cream butter and sugars together.
Add eggs & vanilla, one at a time, beating well after each addition.
Fold in the remaining wet and dry ingredients alternately.
Pour into loaf tins and bake until a skewer comes out clean, about 1 hour.
Tnj this was great, thanks. We made it for my birthday, put vanilla icing on it and devoured. I baked it in a 8 inch round pan and it cooked a little faster. I didn't put in the candied ginger as the kids don't like "bits" and added a little powdered ginger instead. Doubled the cinnamon and the nutmeg but not the cloves or mustard. Loved the light colour and light taste. Next time we will try it warm with ice cream for non-birthday dessert.
re: chef chicklet
The orange is a background flavour. I typically use candied orange peel when I bake it but if I've run out I use the zest in place. The candied peel just gives a few nice chewy pieces through the cake without being overpowering. You'll be eating the cake, get a piece of peel and think mmmm that was nice, what was it. And the peel I use is the dried and rolled in sugar kind, not the gummy wet kind. I don't always put candied ginger in it either. I would prefer to use the gummy wet ginger that comes in a jar than the dried, sugared kind but can never find it at the stores.
It sounds a bit like a sticky toffee pudding made with dates. The dates make the pudding exceptionally moist. Delia Smith has a great recipe and she also makes a sticky gingerbread pudding. http://www.deliaonline.com/recipes/st...
Her recipe calls for molasses but you could try to leave it out and replacer with honey.
I loved the ginger cake I had for my birthday (from a bakery, so no recipe) - it was awesome with a chocolate glaze. Here are some thoughts I had about copying it, but I never actually got that far (and of course I don't know if its at all like yours):
- honey instead of molasses? If not honey then maybe that fabulous English golden syrup stuff
- look for recipes for honey cake?
- ease off the cloves, they're a pretty strong flavour
- focus on ginger as the flavour and keep other spices minimal