Gingerbread cake with brandy sauce and whipped orange flower cream

  • Preparation Time35 mins
  • Cooking Time30 mins
  • Serves24
  • DifficultyEasy
Cooking spray
220ml vegetable oil
220g white sugar
220ml molasses
2 large eggs
1 tbsp freshly 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 whipped orange flower cream

450ml double cream
1 tsp orange flower water
1 tbsp icing sugar
Pinch cream of tartar

For the brandy sauce

15g butter
2 tbsp brandy
450g icing sugar
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, whisk together the oil, sugar and molasses. Add the eggs and whisk until smooth. Stir in the ginger

3) In another large bowl, whisk together the flour, cinnamon, salt and cloves. 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. 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 whipped orange flower cream and brandy sauce.

Whipped orange flower cream:
1) In a cold bowl, beat the 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 butter over a medium heat.

2) Add the brandy and blend in the icing sugar.

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