Thursday, December 1, 2011

Day 7: Gingerbread

I have been looking forward to making this cake ever since I stumbled across Tara's blog A Baking Life a month or so ago and OH MY GOODNESS it is delicious.  I included the recipe for the cinnamon-brown sugar caramel she served hers with and I included the recipe for the lemon syrup I served with mine.  There is just something magical about the combination of gingerbread and lemon.

Gingerbread Cake

1 1/4 cups Tara's all-purpose gluten-free flour mix
1/2 cup Tara's gluten-free pastry flour mix
1/2 tsp xanthan gum
1/4 tsp guar gum
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/8 tsp salt
3/4 fluid cup dark molasses
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3/4 fluid cup safflower or canola oil
1 1/2 tsp baking soda
3/4 fluid cup boiling water
2 large eggs
3 Tbs finely chopped crystallized ginger
powdered sugar, for dusting

  1. Preheat the oven to 350 degrees.  Butter a 9-inch round cake pan, line with parchment, and butter the parchment.
  2. In a medium bowl, sift together the flours, xanthan and guar gums, spices, salt, and pepper.  In another bowl, whisk together the molasses, sugars, and oil.  Whisk the liquid mixture into the flour mixture until smooth.
  3. In a small bowl, stir together the baking soda and boiling water.  Whisk this into the batter.
  4. Add the eggs to the batter, whisking until smooth, then stir in the chopped crystallized ginger.
  5. Pour batter into prepared pan and bake for 45-55 minutes, or until a tester inserted near the center comes out clean.  Cool in pan for 20 minutes, then turn out onto a cooling rack to finish cooling.  Cake may be made up to three days in advance.  Wrap airtight and store at room temperature.
  6. To serve, dust cake with powdered sugar, and serve with drizzle of cinnamon-brown sugar caramel or lemon glaze. ~ Recipes follow
Cinnamon-Brown Sugar Caramel

1 cup packed light brown sugar
1/4 tsp ground cinnamon
2 Tbs + 3 Tbs cold water, divided
1 Tbs cold unsalted butter

  1. In a small saucepan, combine the brown sugar, cinnamon, and 2 Tbsp water.  Whisk to combine.
  2. Set pan over medium-high heat and bring to a boil, stirring occasionally with a wooden spoon.  Boil for 2 minutes.
  3. Remove from heat, and quickly whisk in 3 Tbs cold water and butter.  (Be careful - the caramel will sputter the steam, so stand back!).  Pour caramel into heat-proof jar, cool to room temperature, and cover.  Caramel can be made in advance and stored at room temperature for up to a week.
Lemon Syrup

1/2 cup sugar
1 Tbs cornstarch
1/8 tsp nutmeg
1 cup water
2 Tbs butter
1/2 tsp lemon zest
2 Tbs lemon juice

Cook cornstarch, sugar, nutmeg, and water until thick and bubbly.  Stir for an additional 2 minutes and then remove from heat.  Add remaining ingredients and stir well until butter melts.
    Serve warm over slices of gingerbread.

    I was planning to make gingerbread cookies today, but after Syd took a spill at school our plans changed a little for the day.  Only our Lil' Miss Syd could end up with an injury from hugging her friend.  She was super brave and doing just fine.  Plan is to put gingerbread cookies on the list of cookies we're making tomorrow... if we have time.  If you give these a try let me know what you think!  If you have a super tasty gingerbread recipe please feel free to share.

    Gingerbread Cookies

    1 cup superfine brown rice flour
    1 cup arrowroot starch
    2 tsp ground ginger
    1 tsp cinnamon
    1/2 teaspoon nutmeg
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 tsp guar gum
    1/2 cup dark, unsulfered molasses
    1/4 cup confectioner's sugar
    1/4 cup softened butter (1/2 stick)
    1 tsp vanilla extract
    Extra rice flour for dusting when rolling and cutting out cookies

    1. Preheat oven to 350 degrees
    2. Line 2 large baking sheets with parchment paper and lightly grease.
    3. Sift all dry ingredients together and set aside.
    4. Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
    5. Add molasses and vanilla and beat until combined.
    6. Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
    7. Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour.  Roll out to 1/8 inch thick.
    8. Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men.  Use a flour dusted spatula to transfer cookies to baking sheet.  If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
    9. Bake for 10 minutes in preheated oven, or until cookies are firm to the touch.
    10. Make sure the cookies are completely cooked before decorating.

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