Gingerbread Cake

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.

What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.

I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.


Inspired by FoodWishes

(Make one 8 inch cake)

  • Cake:

  • Unsalted Butter, For Greasing

  • Unbleached All Purpose Flour, 227g

  • Baking Soda, 1 1/4 TSP

  • Ground Ginger, 2 TSP

  • Cinnamon Powder, 1 TSP

  • All Spice Powder, 1 TSP

  • Nutmeg Freshly Grated, 1/2 TSP

  • Ground Cloves, 1/4 TSP

  • Chinese 5 Spice, 1/4 TSP

  • Egg Light Beaten, 1

  • Muscovado Sugar, 1/2 Cup

  • Blackstrap Molasses, 1/2 Cup

  • Canola / Peanut / Vegetable Oil, 1/2 Cup

  • Lemon Glaze:

  • Icing Sugar, 1 Cup

  • Fresh Lemon Juice, 1/4 Cup

  • Fresh Lemon Zest, 1 Lemon

  • Espresso Tuile (Optional):

  • Icing Sugar, 42g

  • Espresso Warm, 1 TBSP

  • Warm Water, 1 TBSP

  • Unsalted Butter Melted, 21g

  • Unbleached All Purpose Flour, 23g

  • To Serve (Optional):

  • High Quality Vanilla Bean Ice Cream, For Serving


  • Oven

  • 8 Inch Spring Cake Pan

  • Sauce Pot

  • Non Stick Skillet / Pan


  1. Prepare the cake.

  2. Preheat oven to 180 degrees celsius or 350 fahrenheit.

  3. Grease cake pan with butter.

  4. Lightly dust some flour onto the cake pan.

  5. Set aside.

  6. In a large bowl, add flour, baking soda, ginger, cinnamon, all spice, nutmeg, cloves and Chinese 5 spice.

  7. Stir to combine well.

  8. Add in egg and sugar.

  9. Stir to combine well and until the egg has fully incorporated.

  10. Add in molasses and oil.

  11. Fold to combine well.

  12. Transfer into the cake pan.

  13. Give it a few taps on the counter to knock out some air bubbles.

  14. Wack into the oven and bake for about 35 mins or until a skewer comes out clean when inserted into the cake.

  15. Remove from oven and set aside.

  16. While the cake is baking, prepare the lemon glaze.

  17. In a sauce pot over medium low heat, add sugar, lemon juice and zest.

  18. Stir to combine well and until the sugar has fully dissolved.

  19. As soon as bubbles start to form along the edge, remove from heat.

  20. Once cake is out of the oven, pour the lemon glaze onto the cake.

  21. Using an offset spatula to spread the glaze out evenly.

  22. Set aside for the cake to cool down completely before unmolding and slicing.

  23. The following steps are optional. Prepare tuile.

  24. In a bowl, add sugar, espresso, water and butter.

  25. *The butter has to be just melted thru and is still hot. It is best to add a little extra butter for melting to ensure you have the exact or more than the amount required. As some weight loss will occur due to evaporation.*

  26. Stir to combine well and until the sugar has fully dissolved.

  27. Sieve in flour in batches and mix to combine well.

  28. *Make sure no lumps.*

  29. Cover with cling film and set aside in the fridge for about 30 to 45 mins or until the mixture is slightly hardened.

  30. In a skillet over medium heat, add 1 TBSP of the mixture.

  31. Using the back of a spoon, light press and swirl the mixture into a circle.

  32. You should see that it starts to bubble away and the edges start to brown.

  33. Continue cooking until the liquid has almost evaporate.

  34. Remove the skillet from heat and rub against a damp kitchen towel.

  35. Carefully, using an offset spatula to remove the tuile.

  36. Immediately place the tuile onto a rolling pin to form a cup shape.

  37. Repeat the process for the remaining tuile.

  38. To serve.

  39. Scoop ice cream into a serving slice of the gingerbread cake.

  40. Place the tuile over the top.

  41. Serve immediately.

#cake #indulgence #gingerbread #tuile #lemon

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