Alpine gingerbread with cinnamon and ginger
Alpine gingerbread is an incredibly aromatic cake that perfectly combines intense spices with delicate sweetness. Cinnamon, ginger and vanilla create a unique, festive aroma that fills the entire kitchen while baking. Its consistency is exceptionally fluffy and moist, thanks to which each bite melts in your mouth, offering a pleasure that cannot be resisted. A delicate note of butter and powdered sugar on top of the gingerbread adds a subtle sweetness that perfectly matches the spicy flavor. Alpine gingerbread is a true delight for the palate, putting us in a winter, festive mood.
Alpine gingerbread recipe
Ingredients for gingerbread
- 250 g butter
- 2 cups of wheat flour
- 1/2 cup of milk
- 1.5 cups of sugar
- 2 teaspoons of vanilla extract
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons of cinnamon
- 2 teaspoons of ginger powder
Preparing the gingerbread
Butter, sugar, water and aromatic spices should be placed in a pot and slowly dissolved over low heat, stirring so that the ingredients combine into a uniform mass. When the sugar has completely dissolved and the mixture has an intense, appetizing aroma, bring it to a boil. After boiling, do not remove the pot immediately, let the whole thing gently "bubble" for a few seconds, extracting the full flavor of the spices. Then remove the pot from the heat and set aside to cool completely, which is very important before further preparation of the cake.
When the previously prepared mixture has completely cooled down, you can move on to the next stage. Eggs should be added to the mixture, it is important that they are at room temperature, which will ensure better combination of ingredients and even dough rising. Beat the eggs one by one, mixing thoroughly or blending after adding each one. Then, gradually pour the flour sifted with baking powder into the mixture, which will prevent lumps and make the dough fluffier. Mix all ingredients at medium speed until smooth, uniform consistency is achieved. The finished dough should be velvety, easy to pour into the form.
The prepared dough should be transferred to a baking tin lined with baking paper or thoroughly greased and floured to prevent sticking. Place the tin in an oven preheated to 180°C. It is important that the oven is well preheated before baking, which will ensure that the dough rises evenly. Bake the gingerbread for about 50 minutes, but the time may vary slightly depending on the type of oven and tin. After 45 minutes, it is worth checking the degree of baking by inserting a wooden stick into the middle of the cake. If the stick is dry after removing it and not covered with raw dough, the gingerbread is ready. If there are any moist fragments on the stick, bake it for a few more minutes, checking from time to time. After removing the cake from the oven, leave it in the tin for about 10 minutes to cool slightly, then transfer it to a wire rack, where it can cool completely.
Sprinkle the cooled Alpine gingerbread with powdered sugar.
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