Gingerbread Cake
Ingredients
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 inch ginger
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1½ cups all-purpose flour
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1 teaspoon ground ginger
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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round baking pan
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grater
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paring knife
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spoon
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake setting using the button below.
June Oven
Grease the pan
Evenly rub 1 tablespoon of butter along the bottom and sides of the baking pan. Dust the pan with 2 tablespoons of flour and shake to evenly coat the pan. Shake out any excess flour.
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
round baking pan
measuring spoons
Grate the fresh ginger
Grate the fresh ginger on the fine holes of a grater or a zester until you have 2 teaspoons. Set aside.
grater
1 inch ginger
Combine the flour and spices
Place the flour, ground ginger, cinnamon and cloves in a large bowl.
1½ cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
measuring cups
large bowl
Add remaining dry ingredients
Add the salt, baking powder and baking soda to the bowl.
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
Whisk to combine
Whisk the dry ingredients to combine.
whisk
Start adding wet ingredients
Add the melted butter, water and molasses to the bowl.
½ cup melted unsalted butter
½ cup water
½ cup molasses
liquid measuring cup
Add the remaining ingredients
Add the brown sugar, egg and fresh grated ginger.
½ cup light brown sugar
1 large egg
grated ginger
Mix the cake batter
Mix to combine the wet and dry ingredients thoroughly.
spatula
Pour the batter in the pan
Pour and evenly spread the batter into the greased baking pan with a spatula.
Bake the cake
Place the cake on the middle shelf of the June Oven and bake until a toothpick comes out clean when inserted near the center, about 25 minutes.
Prepare the topping
Put the cream in a medium bowl and add the sugar. Whisk to combine.
1 cup heavy whipping cream
2 tablespoons powdered sugar
medium bowl
Beat the cream
Using a whisk, hand mixer or stand mixer, beat the cream and sugar until thick and reaches soft peaks.
Cool and unmold the cake
Remove the cake from the June Oven and cool completely. Run a paring knife between the pan and the edges of the cooled cake before unmolding.
paring knife
Frost the cake
Place the cake on a plate or cake stand and use a spoon or spatula to spread the topping over the cake.
spoon
Decorate the cake
Grate the rind of the orange on the fine holes of a grater or a zester and sprinkle the orange zest over the cake before serving.
1 orange
