SUPER MOIST GINGERBREAD CAKE RECIPE – GINGERBREAD SNACKING CAKE RECIPE #dessert #chocolate

The cake is simply impeccable, you can never improve formula than this. The cake is so damp, light and gently spiced and delicious..

It tasted magnificent warm, appreciate it with some whipped cream or only a tidying of some icing sugar. So useful for this time..

This dim, wet gingerbread cake is a most loved of visitors at the Vista Verde Ranch in Steamboat Springs, Colorado, where it's cut into rounds and set on a pool of custard sauce. You can make the cake as long as 2 days ahead; cool, spread, and store water/air proof at room temperature.

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Ingredients:

All Purpose Flour / Maida – 1 1/4 cup / 150 grams
Baking Powder – 1.5 tsp
Baking Soda / Cooking Soda – 1/2 tsp
Cinnamon Powder – 3/4 tsp
Ginger Powder – 1/2 tsp
Ground Cloves – a pinch
Salt – 1/4 tsp
Honey – 1/2 cup / 120 ml
Oil – 1/2 cup / 120 ml
Eggs – 1 large
Brown Sugar – 1/2 cup / 100 grams packed ( I used powdered jaggery)
Water – 3/4 cup / 180 ml
(MY 1 CUP MEASURES 240 ML)

Method:

Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
In a sauce pan, take 1/2 cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in 1/4 cup of water and mix well. Set aside so it gets cold.
Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
Now remove it from oven and cool it down completely.
Now unmould it and peel off the parchment paper.
Slice into squares and enjoy..

For more detail : bit.ly/2xounY4

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