Gingerbread cake with orange glaze
8 servings
50 minutes
Gingerbread cake with orange glaze is a true embodiment of warming winter aromas and flavors. Its history roots in European culinary tradition, where spiced desserts have long been valued for their richness and warmth. This cake combines the rich texture of muscovado, molasses, and two types of flour with bright notes of ground and pickled ginger, creating a rich, slightly spicy flavor. The orange glaze adds a refreshing citrus tang that balances the sweetness and gives the dessert a festive look. Perfect as a cozy treat for tea on a cold day or an elegant dessert for special occasions. With each bite, deep flavor nuances unfold, leaving a warming aftertaste and a desire for another slice.
1
Preheat the oven to 160 degrees. Line a 23 cm square baking pan with parchment paper.
2
In a saucepan, mix softened butter, sugar, syrup, and molasses. Place over medium heat and stir until the ingredients combine. Remove from heat and let cool.
- Butter: 225 g
- Muscovado sugar: 225 g
- Sugar syrup: 225 ml
- Blackstrap molasses: 225 g
3
In a bowl, mix both flours, ground ginger, and finely chopped pickles. Gently add the cooled butter mixture, stir, then add lightly beaten eggs and milk. Carefully mix with a wooden spoon.
- Self-raising flour: 225 g
- Coarse-ground flour: 225 g
- Ground ginger: 4 teaspoons
- Pickled ginger (gari): 20 g
- Chicken egg: 2 pieces
- Milk: 300 ml
- Baking powder: 2 teaspoons
4
Place the dough in the prepared mold, smooth it out, and bake for about 50 minutes until done, checking with a toothpick.
5
Slightly cool in the mold, then remove and let it cool completely.
6
Pour the cooled pie with glaze so that it beautifully drips down the sides and sprinkle with orange zest.
