Gingerbread With Maple Whipped Cream

Sunday, July 8, 2012

Gingerbread With Maple Whipped Cream

It had a nice undertone of spice. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Among the earliest-known baked sweets, gingerbread is most recognizable as a soft, dark, most cake flavored with dark molasses, ground dried gingerroot, and other spices such as cinnamon. It is related to firm, dry-textured cookies or breads, such as the French pain d' epices and the English parkin. For the best gingerbread, use fresh ground ginger that is gently spicy hot. Keep in mind that spices lose potency after long storage, so before preparing gingerbread, replace any spices that are more than 6 months old.

GINGERBREAD WITH MAPLE WHIPPED CREAM

You will need:

1½ cups (7½ oz/235 g) all purpose (plain) flour

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

4 teaspoons ground ginger

1¼ teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup (4 oz/125 g) unsalted butter, at room temperature

1/2 cup (3½ oz/105 g) firmly packed light or dark brown sugar

2 large eggs

2/3 cup (4 oz/125 g) light or dark molasses

2/3 cup (5 fl oz/160 ml) buttermilk

1½ teaspoons vanilla extract (essence)

For the maple whipped cream:

2 cups (16 fl oz/500 ml) cold heavy (double) cream

1/3 cup (4 fl oz/125 ml) pure maple syrup

Here's how:

Preheat the oven to 350⁰F (180⁰C). Grease and flour an 8-or 9-inch (20- or 23-cm) square baking pan dish.

In a bowl, stir together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.

In another bowl, using an electric mixer on medium speed, cream together the butter and brown sugar until fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Beat in the molasses. Add the dry ingredients in 2 increments, alternating with the buttermilk and vanilla. Beat well until fluffy and smooth yet thick.

Spoon the batter into the prepared pan and spread evenly.

Bake until the top is dry to the touch and the cake pulls away from the sides of the pan, 35-40 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for 30 minutes.

To make the whipped cream, using an electric mixer on medium-high speed, beat the cream in a deep bowl just until it begins to thicken. Add the maple syrup and continue beating until soft peaks form.

Serve the gingerbread warm or at room temperature, cut into squares accompanied with the maple whipped cream.

Note: If using a glass baking dish, reduce the oven temperature to 325⁰F (165⁰C).

Make-Ahead Tip: The maple whipped cream can be covered and refrigerated for up to 4 hours before serving. The gingerbread can be covered and stored at room temperature for up to 2 days.