Gingerbread-Style Cake
29th November 2023
RecipesIngredients:
Spice Cake
- 60g Rye flour
- 70g Plain flour
- 7g Baking powder
- 2g Gingerbread spice mix
- 2g Fine salt
- 20g Whole milk
- 25g Whipping cream
- 135g Chestnut honey
- 70g Butter
- 65g Whole eggs
- 65g Chopped candied oranges
Oriado 60% Crunchy Coating
- 200g Oriado 60% Chocolate
- 20g Grape seed oil
- 45g Chopped roasted hazelnuts
- Oriado 60% Crunchy Coating
Oriado 60% Ganache
- 150g Whipping cream
- 140g Oriado 60% chocolate
Method:
Gingerbread-Style Cake
- Sift together rye flour, wheat flour, spice mix and yeast.
- Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
- Gradually add in the sifted dry ingredients, mixing all the while.
- Line the cake tin with baking paper. Pour the cake batter into the tin.
- Cover it with cling film and refrigerate for 12 hours.
- Bake at 160°C for 40 minutes.
- Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool. Place it in the freezer for approx. 1 hour to make it easier to coat with glaze.
Oriado 60% Crunchy Coating
- Melt the Oriado 60% chocolate at 45°C and add the grape seed oil and chopped roasted hazelnuts. Mix together.
- Use this glaze at 35°C.
Oriado 60% Ganache
- Melt the Oriado 60% chocolate.
- Reheat the cream. Pour a third over the melted chocolate.
- Mix vigorously with a spatula so its center looks elastic.
- Add another third the same way. Then incorporate the final third using the same method.
- Blend with a hand blender until the emulsion is perfect.
- Leave to stiffen in the refrigerator, preferably for 12 hours.
- Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.
Assembly
Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.
Chef's Tip
The honey creates a really nice moist texture, so the cake is suitable for freezing.
This recipe can be tailored to your baking proficiency.
The spice cake is easy to make. The Oriado 60% crunchy coating adds a little more complexity. Piping out the ganache is the most difficult part of this recipe, but it's not an insurmountable challenge!
