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Gingerbread Cake with Lemon Drizzle

Name: Gingerbread Cake with Lemon Drizzle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 100 g (7 Tbsp) of unsalted butter (3 1/2 ounces); 100 g (1/3 cup) of treacle (3 1/2 ounces; see note); 100 g (1/3 cup) of golden syrup or molasses (3 1/2 ounces; see note); 100 g (1/2 cup) of brown sugar; 300 g (2 1/4 cups) of all-purpose flour; 2.5 tsp of ground ginger; 1.5 tsp of baking powder; 0.5 tsp of ground cinnamon; 0.25 tsp of ground cloves; 0.25 tsp of ground nutmeg; 125 ml (1/2 cup) of whole milk; 2 large of eggs; 60 g (2 ounces) of candied ginger, chopped into pea-size pieces (about 1/3 cup), plus more for decoration, if desired; 125 g (1 cup) of powdered sugar; 0 of Juice of 1 lemon

Emily Rhodes

September 7, 2021

This cake packs a double ginger punch, with dried ginger powder and chopped candied ginger bringing both warmth and texture. The lemon drizzle is optional but offsets the depth of the spices to make the cake brighter. I bake this with golden syrup and treacle; however, golden syrup isn't easy to get in some parts of the world. If you can't find any, use molasses (but not blackstrap) instead; this will result in a slightly darker and earthier, but no less delicious, cake.

Serves

Prep Time

00:10

Cook Time

00:35

139

Ingredients

100 g (7 Tbsp)

unsalted butter (3 1/2 ounces)

100 g (1/3 cup)

treacle (3 1/2 ounces; see note)

100 g (1/3 cup)

golden syrup or molasses (3 1/2 ounces; see note)

100 g (1/2 cup)

brown sugar

300 g (2 1/4 cups)

all-purpose flour

2.5 tsp

ground ginger

1.5 tsp

baking powder

½ tsp

ground cinnamon

¼ tsp

ground cloves

¼ tsp

ground nutmeg

125 ml (1/2 cup)

whole milk

2 large

eggs

60 g (2 ounces)

candied ginger, chopped into pea-size pieces (about 1/3 cup), plus more for decoration, if desired

125 g (1 cup)

powdered sugar

Juice of 1 lemon

Steps

1. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 338°F

Heat: Rear

2. Prepare Pan

Lightly grease a 9- by 5-inch loaf pan and line with parchment paper. I like to use small alligator clips to hold the sides of the paper so they don't curl. Set aside.

3. Melt Butter, Syrups, and Sugar

Combine the butter, treacle, golden syrup, and sugar in a medium saucepan. Place over medium heat and cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat.

4. Mix Wet and Dry Ingredients

Sift the flour, ginger, baking powder, cinnamon, cloves, and nutmeg together into a large bowl. Add the butter mixture, along with the milk and eggs. Stir until evenly combined; be careful not to overmix.

5. Add Ginger

Stir in the candied ginger pieces until just evenly combined.

6. Bake

Rack

Pour the batter into the pan, then transfer to the oven. Bake until the cake is risen, golden brown, and a skewer inserted into the center comes out clean, 35 to 50 minutes. The center of the cake should register 205°F (96°C). The cake will likely rise and crack somewhat in the middle; that's fine and just part of this cake.

Sous Vide Mode: Off

Steam: 50%

Temp: 338°F

Heat: Rear

00:35 Timer

7. Let Cool

Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

8. Make Drizzle, Decorate, and Serve

While the cake cools, whisk together the powdered sugar and lemon juice in a large bowl. The icing should have the consistency of heavy cream. If it's too stiff, add a teaspoon or two of water to loosen. When the cake is completely cool, spoon the icing over the top of the loaf, letting it run down the sides. Decorate the top of the cake with extra candied ginger, if you like, and serve in thick slices.