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the best gingerbread

The Best Moist Gingerbread Cake Recipe

4.11 de 137 votes
The best homemade gingerbread cake I've ever had. This recipe for moist gingerbread cake from french pastry chef Thierry Mulhaupt is fabulous and easy to make.
COOKING TIME1 hour 10 minutes
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Course: Cakes, Christmas recipe
Cuisine: French
Author: Rachida

INGREDIENTS 

For a loaf pan of 26 x 10 x 7 cm (10.2 x 3.9 x 2.8 inches).

  • 320 g (11.3 oz) wildflower honey (dark)
  • 270 g (9.5 oz) flour
  • 110 g (3.9 oz) butter
  • 130 g (4.6 oz) milk
  • 50 g (1.8 oz)brown sugar (This can be omitted. It adds more color, and the gingerbread becomes slightly more airy).
  • 1 medium egg
  • 2 teaspoons baking soda (9 g) or, alternatively, a sachet of baking powder (7 g)
  • 3 teaspoons cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon green anise powder
  • 1 clove
  • 1 cinnamon stick
  • 2 cardamom seeds
  • 1 star anise
  • 2 pinches of salt
  • 1 pinch black pepper
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • You can replace all the spices with 4 teaspoons of "4-spice" gingerbread powder available in bottles.

PREPARATION

  • Start by buttering your baking loaf cake pan and lining it with baking parchment, which is optional as the gingerbread won't stick to the tin.
  • Slightly heat the milk with the seeded spices. Strain and infuse for 10 minutes.
  • Preheat oven to 160°C ( 320° F)
  • Sift flour, then add brown sugar, powdered spices, orange zest, salt and baking soda. Whisk to combine.
  • Melt butter and honey separately over low heat.
  • Warm the milk slightly and add it through a sieve to the honey, mixing well and adding the melted butter. Mix well.
  • Whisk the vanilla and egg into the flour, then gradually add the honey, butter and milk mixture. Mix gradually, without whisking vigorously.
  • It's very important to add the liquids in batches and to mix without whisking. Pour into the loaf pan and bake immediately.
  • Place in the oven for 1 hour and 10 minutes, adjusting the time according to your oven.
  • Leave the drip tray on the top rack of the oven and place the cake pan on the second rack from the bottom
  • Check the baking after 50 minutes. A skewer pricked in the center should come out dry.
  • Once cooked, turn out onto a wire rack, remove the parchment paper and leave to cool. Wrap well and leave until the next day to cut. It improves with time. Don't eat it the same day , it's much more delicious the day after.
  • You can see from the video that the cut is very fragile on the day itself, but perfect the next day. Gingerbread improves with time.
  • I cut it just out of the oven and it was very fragile. Cut below the next day
  • You'll love this gingerbread cake recipe, I highly recommend it. At Christmas, it is much appreciated, so plan to make mini gingerbreads cake to give to your friends and family.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!