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Quick Spiced Gingerbread with Plum Jam and Chocolate - photo 1
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Quick Spiced Gingerbread with Plum Jam and Chocolate

Cakes and Bakes Desserts Christmas Eve Dinner 70 min Easy 4 wyświetleń ~27.81 PLN - (0)
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Description

Here’s a lifesaver recipe for all the forgetful and busy people who dream of homemade gingerbread at the last minute! This quick spiced gingerbread is the essence of holiday flavors captured in a moist, aromatic dough that doesn’t require resting. Its secret lies in the addition of thick plum preserves, which give it extraordinary moisture and a deep, fruity aftertaste. The dough is incredibly easy to prepare – just combine the wet and dry ingredients in one bowl. The whole thing is topped with a velvety dark chocolate glaze that perfectly balances the sweetness of the cake. Served at the table, it spreads a wonderful, spiced aroma of cinnamon, cloves, and ginger, instantly creating a festive mood. Perfect for morning coffee, as a dessert after Christmas Eve dinner, or as a sweet snack on a chilly winter day.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa typ 450 300 g
  • Brown sugar 150 g
  • Egg 2 szt.
  • Milk 3.2% 250 ml
  • Rapeseed oil 150 g
  • Plum preserves 200 g
  • Baking soda 10 g
  • Dark chocolate 100 g
  • Butter 50 g
  • 🌿 Przyprawy
  • Kakao ciemne 30 g
  • Gingerbread spice 12 łyżeczek
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Dried cranberries 20 g
💰 Szacowany koszt dania: ~27.81 PLN (2.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the baking pan and oven

1

First, prepare your workspace. Preheat the oven to 170°C with the top and bottom heating function (without convection). Prepare a baking pan – a standard loaf pan measuring about 12x25 cm works best. Grease the bottom and sides with a thin layer of butter, then dust it thoroughly with all-purpose flour. Shake out the excess flour by turning the pan upside down and gently tapping its bottom. Alternatively, you can line the entire pan with parchment paper.

Ingredients: Butter, Mąka pszenna tortowa typ 450
Proper preparation of the mold is key to ensuring that the gingerbread comes out easily after baking and does not stick. The convection setting could excessively dry out the dough, so it's better to use the standard baking mode.

Gingerbread cake

2

In a large bowl, place all the dry ingredients: sifted all-purpose flour, brown sugar, dark cocoa powder, baking soda, gingerbread spice, and a pinch of salt. Sifting the flour and cocoa is important as it aerates them and prevents lumps from forming. Mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa typ 450, Brown sugar, Kakao ciemne, Baking soda, Gingerbread spice, Salt
Use a large bowl to avoid spilling ingredients. Evenly mixing the dry ingredients ensures that the baking soda and spices are in every part of the dough, which guarantees perfect rise and flavor.
3

In a second, smaller bowl, combine all the wet ingredients. Crack the eggs and lightly beat them with a fork. Then add the milk, rapeseed oil, and plum preserves. Mix everything vigorously with a whisk until you achieve a uniform, smooth mixture with a liquid consistency.

Ingredients: Egg, Milk 3.2%, Rapeseed oil, Plum preserves
It's a good idea to take the eggs and milk out of the fridge about 30 minutes before you start working, so they reach room temperature. This way, the ingredients will combine more easily, and the dough will have a better texture.
4

Now combine the contents of both bowls. Pour the wet ingredients into the bowl with the dry ingredients. Mix everything with a whisk or spatula just until the ingredients are combined and no dry flour is visible. The batter should have a thick but pourable consistency. If you are using nuts, add them now and gently fold them into the mixture.

Ingredients: Walnuts
This is a crucial moment! Do not mix the batter too long. Overmixing activates the gluten in the flour, which can make the gingerbread tough and dense after baking. A few lumps in the mixture are acceptable.

Baking

5

Carefully pour the prepared batter into the previously prepared loaf pan. Smooth the surface of the batter with a spatula. Place the pan in the preheated oven at 170°C and bake for about 45-50 minutes. Baking time may vary depending on the oven.

Important: do not open the oven door for the first 30 minutes of baking, as a sudden change in temperature may cause the cake to collapse and become soggy.
6

After about 45 minutes, check if the gingerbread is ready. Insert a wooden skewer into the center of the cake. If the skewer comes out dry and has no raw batter on it, it means the gingerbread is baked. If the skewer is wet, bake the cake for another 5-10 minutes and repeat the test.

The 'dry stick' test is the most reliable method to check if the cake is ready. Don't just rely on the color of the top, as a dark color from cocoa can be misleading.
7

Remove the baked gingerbread from the oven and leave it in the pan for about 15 minutes to cool slightly. After this time, carefully remove it from the pan and transfer it to a wire rack to cool completely. Cooling on the rack allows for air circulation, ensuring that the bottom of the cake does not become soggy.

Do not drizzle the gingerbread with chocolate while it is still hot, as the glaze will run off and not set properly. Patience is key!

Chocolate glaze and decoration

8

While the gingerbread cools, prepare the glaze. Break the dark chocolate into small pieces and place it in a small saucepan or metal bowl. Add the diced butter. Melt the ingredients in a water bath – place the bowl over a pot of gently boiling water, making sure the bottom of the bowl does not touch the water. Stir gently until the chocolate and butter melt and combine into a smooth, shiny glaze.

Ingredients: Dark chocolate, Butter
A water bath is the safest way to melt chocolate, preventing it from burning. You can also use a microwave, heating in short, 20-second intervals and stirring each time.
9

Completely cooled gingerbread, pour the prepared chocolate glaze over it, spreading it evenly on the top and sides using a spoon or spatula. Before the glaze sets, decorate the top. If you like, sprinkle it with chopped walnuts and dried cranberries. Leave the gingerbread at room temperature for about an hour to let the glaze firm up.

Ingredients: Walnuts, Dried cranberries
Work quickly with the decoration, as the icing on the cold cake sets quite fast. You can create fancy patterns on the icing using a fork.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the 13th century and is inextricably linked to Toruń. In the past, the gingerbread dough had to rest (mature) for several months! Fortunately, thanks to modern recipes, we can enjoy its flavor without a long wait.

Best for

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Tips

🍽️ Serving

Gingerbread tastes delicious when cut into thick slices. It can be served on its own or with toppings – it pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or an extra serving of plum jam. It is the perfect accompaniment to hot tea, coffee, or festive mulled wine.

🥡 Storage

Store the gingerbread in an airtight container at room temperature. Interestingly, this gingerbread, due to the large amount of preserves, becomes even more moist and aromatic with each passing day. It stays fresh for 4-5 days.

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