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. Makes 1275g.
🍽️ Makes 1275
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 |
Instructions
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 planetary 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 to 60 minutes.
Serving suggestions:
- Serve cut into slices with a thick layer of butter.
- Vary with the filling, e.g. you can add nuts, ginger confit, or candy sugar.
- As a basis for a crumble or as part of various patisserie components.