Ever eat a dessert that was so good, the memory stuck with you for almost forever?
I have two of them. One was a ginger cake so tasty I wanted to order a second piece and wish I had. The other was a chocolate terrine that was so good I promised to find a way to make one at home. Still trying.
But since this is the holiday season, it seems fitting to break out the ginger and spice and get to work on a tasty gingerbread that comes to close to the flavor of that really good cake.
This gingerbread recipe not only goes together quickly, it comes out of the oven smelling an awful lot like a holiday.
I know. What is a holiday smell? I dunno. How about it reminds you that Christmas is around the corner and when you open the door to come inside there is no mistaking the season. That kind of smell. The good kind. Not that other one where someone forgot to walk the dog or do the dishes from last night. Nope. This one smells like Grandma is in the kitchen doing all kinds of fabulous holiday baking.
The gingerbread can be baked in little paper loaf pans and given out as gifts. Or bake it in a large loaf pan and serve it with coffee or spiced tea. If you wanted a holiday dessert, bake it in a round pan and serve wedges topped with whipped cream and a few pomegranate seeds which not only taste good but look festive.
I know you’re looking at the ingredient list and thinking that old Lisa Canteen will put chocolate in anything and you’d be about right. But a little cocoa in this thing along with the espresso punches up the ginger flavor. You don’t know they are there, but it makes the gingerbread flavor much deeper and more interesting. There’s a reason I add chocolate to stuff. Really.
Also, if you can wait, this gingerbread tastes incredibly good the 2nd day after resting overnight (wrapped well in plastic). The flavors improve and mingle making it even more gingerbready.
I can hear the holiday music from here.
|Holiday Gingerbread|| |
- 325 grams Canteen flour blend (2 ½ cups) (see notes)
- 50 gram granulated sugar (1/4 cup)
- 50 grams brown sugar (1/4 cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Freshly ground black pepper to taste
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger powder
- ½ teaspoon cinnamon
- ½ teaspoon unsweetened cocoa powder
- ½ teaspoon instant espresso powder (optional)
- ¼ teaspoon clove
- 150 grams neutral vegetable oil (2/3 cup)
- 2 extra large eggs
- 170 grams unsulphured blackstrap molasses (1/2 cup)
- 115 grams plain Greek yogurt or plain nondairy yogurt (1/2 cup)
- Zest of one orange
- 2 tablespoons pure maple syrup
- Grease a 9x5-inch loaf pan or 4-5 small gift size loaf pans or one 8-inch round cake pan with nonstick spray. Preheat oven to 350°F.
- In a large bowl whisk together flour, sugars, baking powder, baking soda, pepper, salt, ginger powder, cinnamon, cocoa, coffee (if using) and clove. In a small bowl whisk together oil, eggs, molasses, yogurt, zest, and maple syrup. Add to flour mixture and stir to combine. Let the mixture sit for a minute or two and then stir once again to make sure all the lumps are gone. Scrape into pan(s). Place pan(s) on a baking sheet to catch any drips. Bake 10 minutes. Turn temperature down to 325°F and bake 20 minutes more for small pans and 35-40 minutes more for a large loaf pan or round pan until a toothpick comes out without crumbs or the internal center temperature is 190°F. Cool in the pan for 10 minutes and invert onto a rack and cool completely. Don't over bake or it will dry out. Tastes better the next day giving the flavors a chance to develop.