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Moist Spiced Gingerbread with a Hint of Orange and White Chocolate Glaze - photo 1
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Moist Spiced Gingerbread with a Hint of Orange and White Chocolate Glaze

Cakes and Bakes Desserts Christmas Eve Dinner 150 min Medium 6 wyświetleń ~53.55 PLN - (0)
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Description

This is not an ordinary gingerbread. It is the essence of winter flavors captured in a moist, dense, and incredibly aromatic dough. Its secret lies in the use of molasses and honey, which give it a deep, caramel color and prevent it from drying out, as well as the addition of kefir, which makes the cake wonderfully soft and delicate. Freshly grated orange zest breaks through the spicy notes, introducing a refreshing, citrusy touch. The whole is topped with a velvety, fluffy frosting made from cream cheese and white chocolate – its sweetness and slight tartness perfectly balance the intense flavor of the gingerbread. This cake is perfect for the holiday table, but it also works as a luxurious addition to afternoon tea on a chilly day. It looks stunning, with a thick layer of white frosting cascading down the dark brown sides of the cake, decorated with cranberries and nuts.

Składniki (20)

Servings:
10
  • Mąka pszenna tortowa (typ 450) 300 g
  • Baking soda 10 g
  • Ground ginger 4 g
  • Butter (82% fat) 125 g
  • Unrefined brown sugar 100 g
  • Molasses 80 g
  • wildflower honey 80 g
  • Egg (size L) 2 szt.
  • Natural kefir 200 ml
  • Orange 1 szt.
  • Cream cheese type Philadelphia 250 g
  • White chocolate 100 g
  • Butter for frosting 50 g
  • Powdered sugar 50 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground cloves 1 g
  • Nutmeg 2 szczypty
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Dried cranberries 30 g
💰 Szacowany koszt dania: ~53.55 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Gingerbread Dough

1

Preheat the oven to 170°C (conventional mode, no fan). Prepare a loaf pan measuring about 25x12 cm. Thoroughly grease the inside with a thin layer of butter, then dust with flour, shaking off the excess. Alternatively, you can line the pan with baking paper, which will make it easier to remove the cake.

Ingredients: Butter (82% fat), Mąka pszenna tortowa (typ 450)
It is best to use a metal mold, which conducts heat evenly. Proper preparation of the mold is key to ensuring that the gingerbread does not stick to its walls.
2

In a large bowl, combine the dry ingredients. Sift the all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt through a sieve. Sifting will aerate the ingredients and prevent lumps from forming. Then mix everything thoroughly with a whisk to evenly distribute the spices in the flour.

Ingredients: Mąka pszenna tortowa (typ 450), Baking soda, Ground cinnamon, Ground ginger, Ground cloves, Nutmeg, Salt
Don't skip sifting! This is a very important step that affects the final texture of the dough, making it fluffier. Use a large bowl to avoid mess while mixing.
3

In a medium saucepan with a thick bottom, place the butter, brown sugar, molasses, and honey. Heat over low flame, stirring constantly with a wooden spoon, until all the ingredients dissolve and combine into a smooth, shiny, dark mixture. Do not bring to a boil. Remove the saucepan from the heat and let it sit for 10-15 minutes to cool slightly. It should be warm, but not hot.

Ingredients: Butter (82% fat), Unrefined brown sugar, Molasses, wildflower honey
Be careful not to burn the mixture, as it will take on a bitter taste. Low heat and constant stirring are the keys to success. Check the temperature with your finger – if you can touch it without burning, it's perfect.
4

To the slightly cooled butter mixture, add the eggs one by one. After adding each egg, vigorously mix the mixture with a whisk until the ingredients are fully combined and the mixture becomes smooth. Then add the kefir (at room temperature) and mix again until combined.

Ingredients: Egg (size L), Natural kefir
Adding the eggs one at a time and mixing thoroughly prevents the mixture from curdling. Make sure the mixture is not too hot, otherwise the eggs may scramble, creating scrambled eggs.
5

Pour the wet mixture into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon, just until the ingredients are combined. Finally, add freshly grated orange zest (only the orange part, without the white albedo) and optionally chopped walnuts. Mix one last time, very briefly.

Ingredients: Orange, Walnuts
A key mistake is mixing the dough for too long, which can make the gingerbread tough and dense. Mix only until the ingredients are combined – a few visible lumps of flour are acceptable.

Baking

6

Pour the prepared batter into the previously prepared loaf pan. Smooth the surface with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes. After about 50 minutes, perform the toothpick test – insert a wooden skewer into the thickest part of the cake. If it comes out clean and dry, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes.

Every oven bakes differently, so the toothpick test is the most reliable method to check if the cake is done. Do not open the oven for the first 40 minutes of baking to prevent the cake from sinking.

Cooling

7

Remove the baked gingerbread from the oven and leave it in the pan for 15 minutes to cool slightly. Then carefully remove it from the pan and transfer it to a wire rack to cool completely. This process may take 1-2 hours. The gingerbread must be completely cold before applying the icing; otherwise, the icing will run off.

Cooling on a rack allows air circulation from all sides, preventing the bottom of the cake from becoming 'steamed.' Patience at this stage is key for the perfect final result.

Cream Cheese and White Chocolate Glaze

8

While the gingerbread is cooling, prepare the glaze. Break the white chocolate into small pieces and place it in a heatproof bowl. Melt it in a water bath – set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate is smooth. Remove from the pot and let it cool slightly for about 10 minutes.

Ingredients: White chocolate
Be careful not to let a single drop of water get into the chocolate, as it may seize. You can also melt the chocolate in the microwave, heating it in 20-second intervals and stirring each time.
9

In the bowl of a mixer, place the soft butter and cold cream cheese. Using the whisk attachment, mix on medium speed for about 3-4 minutes until the mixture becomes perfectly smooth, fluffy, and lump-free. During mixing, scrape the mixture from the sides of the bowl with a spatula.

Ingredients: Cream cheese type Philadelphia, Butter for frosting
Using cold cream cheese and soft butter is key to achieving a stable, fluffy consistency. If both ingredients are at the same (room) temperature, the cream may turn out too runny.
10

To the fluffy cheese mixture, add the sifted powdered sugar and mix on low speed until combined. Then, without stopping the mixer, pour in the cooled but still liquid white chocolate in a thin stream. Increase the mixer speed to high and beat for another minute until the glaze is thick and silky.

Ingredients: Powdered sugar
The chocolate cannot be hot, as it will melt the cheese and butter. If the glaze seems too runny, place it in the fridge for 15-20 minutes to thicken slightly.

Decoration

11

On the completely cooled gingerbread, generously spread the prepared glaze. Use a knife or spatula to create artistic, uneven streaks, allowing it to freely drip down the sides of the cake. Optionally, sprinkle the top with dried cranberries and coarsely chopped walnuts. Set the cake aside for at least 30 minutes to let the glaze slightly set.

Ingredients: Dried cranberries, Walnuts
Don't try to achieve a perfectly smooth surface – artistic mess looks very appetizing. You can also decorate the gingerbread with fresh orange zest or a sprig of rosemary for a festive appearance.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the 13th century and is inextricably linked to Toruń. Some old Polish recipes stipulated that the gingerbread dough must rest (mature) for several weeks or even months to develop depth of flavor and the right texture.

Best for

Święta Bożego Narodzenia Zimowy podwieczorek Spotkanie rodzinne Prezent kulinarny

Tips

🍽️ Serving

Gingerbread tastes best at room temperature. Cut it into thick slices (about 2 cm). Serve with a cup of black tea with orange, spiced coffee, or a mug of mulled wine. For extra decadence, each piece can be drizzled with a bit of caramel sauce.

🥡 Storage

Store the gingerbread in an airtight container in the refrigerator for up to 5 days. Interestingly, with each passing day it becomes even more moist and aromatic, as the flavors 'meld' together. Before serving, take it out of the refrigerator about 30 minutes beforehand to reach room temperature.

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