Wednesday, February 23, 2011

Gingerbread cake

A lot of people in my neighbourhood know that at lunch we have gingerbread cake. And most of them like it. A lot of times people ask for the recipe. 
The expectations are high, so you may think that it is a very difficult recipe. It isn't and it doesn't take a lot of time either to make it. And because it is made of wholemeal instead of plain flour it also got fibers.

To make it, you need:
- 1 egg;
- 1 tablespoon of maple syrup;
- 1 cup water at roomtemperature (240 mL);
- 250 gram brown sugar;
- 250 gram whole meal;
- 8 gram baking powder;
- If you can achieve it (it's a dutch speciality): 1 tablespoon of speculoos spices mixture.
Otherwise for the speculoos spices mixture you need:
- 30 gram ground cinnamon;
- 10 gram ground nutmeg;
- 10 gram ground cloves;
- 5 gram ground corianderseed;
- 5 gram ground white pepper;
- 5 gram ground aniseed.
Mix the spices and keep them in an airthight container (because you will only need one tablespoon at a time).

Preheat the oven at 160 degrees Celsius (or 320 degrees Fahrenheit). For the gingerbread cake, mix the egg, syrup, water, spices and brown sugar for about 1 minute with a whisk. At the wholemeal and the baking powder. Again whisk the mixture and pour it to a cake tin. Place the cake tin 70 minutes in the oven and the gingerbread cake is finished.
When you don't like the crispy top (however that's what everybody likes at our house), than place a piece of baking paper on the top of the batter.

Serve it with a bit of butter on top, when it is slightly warm. Eitherwise, you can also eat it cold it's just as nice.


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