Food Network UK

Gingerbread cake with brandy sauce and whipped orange flower cream

3

Recipe by Guy Fieri

Ingredients

  • Cooking spray
  • 220ml vegetable oil
  • 220g white sugar
  • 220ml molasses
  • 2 large eggs
  • 1 tbsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated ginger
  • 675g plain flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 225ml water
  • 1 tbsp bicarbonate of soda

  • For the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped orange flower cream:

  • 450ml double cream
  • 1 tsp orange flower water
  • 1 tbsp Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • Pinch cream of tartar

  • For the brandy sauce:

  • 15g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 tbsp brandy
  • 450g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar

Use imperial measurements

Method

How to make Gingerbread cake with brandy sauce and whipped orange flower cream

1) Line a 24-cup cake tin with foil or paper liners in your choice of colors (red and green are pretty for the holidays). Spray with cooking spray, if necessary. Preheat the oven to 150C/Gas 2.

2) In a large bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the oil, sugar and molasses. Add the eggs and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until smooth. Stir in the ginger

3) In another large bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the flour, cinnamon, salt and cloves. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the molasses mixture into the flour mixture until evenly combined.

4) In a small saucepan, bring the water to a boil. Remove from the heat and stir in the bicarbonate of soda. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins.

5) Bake the cakes in the centre of the oven, until a cocktail stick inserted into the centre comes out clean, about 25 to 28 minutes. Cool the cakes on a rack.

6) Serve the cakes with Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whipped orange flower cream and brandy sauce.

Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whipped orange flower cream:
1) In a cold bowl, beat the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream with the orange flower water, and adding the sugar and cream of tartar gradually.

2) Beat until stiff and then serve with the cakes.

Brandy sauce:
1) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter over a medium heat.

2) Add the brandy and Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend in the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar.