Ginger cake
This ginger cake is spicy and eaten for breakfast in the Netherlands. You can easily give your own twist to this classic recipe.
Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
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Ingredients
|
250 |
g |
honey |
|
250 |
g |
caster sugar |
|
200 |
g |
water |
|
500 |
g |
flour |
|
10 |
g |
baking powder |
|
10 |
g |
ground ginger |
|
10 |
g |
nutmeg |
|
5 |
g |
black pepper |
|
10 |
g |
cardamom |
|
30 |
g |
fresh ginger, grated |
Preparation method
- Dissolve the caster sugar in the water and heat, together with the honey, in a saucepan until everything has been dissolved.
- Put the rest of the ingredients in the bowl of a planet mixer, add the sugar, honey and water mixture and blend into a smooth dough.
- Pour the dough into a baking tin lined with baking paper and cover with plastic foil.
- Set aside at room temperature overnight. Remove the foil.
- Bake at 170°C for 50-60 minutes.
Serving suggestions
- Serve cut into slices with a thick layer of butter.
- Vary with the filling; you can add nuts or candy sugar, for example.