I don't know If I said before but I love ginger and Christmas spices,
This gingerbread cake is absolutely amazing !
And garnished with pomegranates ! just delicious..
Merry Christmas to all my friends!
Source : La cuisine d'Helene
2 1/4 cups sifted all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tabespoon dutch processed cocoa powder
8 tablespoon unsalted butter melted then cooled to room temperature
3/4 cup mild molasses
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk or greek yogurt
1/2 cup of milk
1/2 cup pomegranate seeds for garnish or some cranberries.
Preheat oven to 180°c (350 F)
Greased a baking pan .
In a bowl mix together flour,baking soda, salt,ginger,cinnamon,cloves,nutmeg,allspice and cocoa.
In other bowl beat butter,molasses and sugar with electric mixer on medium speed until combined. Beat in egg until incrporated.Greadually add buttermilk or greek yogurt and milk until combined.
Add dry ingredients to wet ingredients; beat on medium spped until batter is smooth about 1 minute. Do not overmix. Spread batter into pan.
Bake about 40 minutes until a toothpick inserted in the middle comes out clean. Let cool at room temperature,
Serve with Ice cream or icing.
You can keep this gingerbread in fridge for up 5 days when you wrap in foil.}It can also be frozen for up to 2 months.
For Icing: Mix milk and powdered sugar together until you like the consistency. Spread on top of gingerbread-
And then sprinkle some pomegranate seeds or cranberries.
Note. Here is summer but I had frozen pomegranate seeds.Are amazing.
Print recipe here
Cake de Jengibre