soft gingerbread cakes
(1 rating)
IPP- Week 3 May 24th These ginger cakes art topped with vanilla butter cream, a piece of white decortaive chocolate and a candied hazelnut. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
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(1 rating)
Ingredients For soft gingerbread cakes
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300 ghoney
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200 grye flour
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100 gpremium bread flour
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20 gbking powder
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60 gsugar
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150 gmilk
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200 gwhole eggs
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1 1/2 Tbspground cinnamon
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1/2 Tbspground nutmeg
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1/2 Tbspaniseed
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5 gvanilla extract
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grated zest of 2 lemons
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grated zest of 2 oranges
How To Make soft gingerbread cakes
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1Sift flours and baking powder togeather. COmbine the eggs and sugar. Add milk and the lukewarm honey and finally the flour and baking powder, the flavor with the vanilla, zest and spices.
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2Pipe into a "Flexipan" tray for small pastries of 4cm diameter. Bake in a fan forced oven at 160C for 12 to 14 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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