soft gingerbread cakes
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
prep time
cook time
method
---
yield
Ingredients
- 300 grams honey
- 200 grams rye flour
- 100 grams premium bread flour
- 20 grams bking powder
- 60 grams sugar
- 150 grams milk
- 200 grams whole eggs
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground nutmeg
- 1/2 tablespoon aniseed
- 5 grams vanilla extract
- - grated zest of 2 lemons
- - grated zest of 2 oranges
How To Make soft gingerbread cakes
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes