Gingerbread Cake with Lemon Curd Cream
By Joe
Source: Bon Appétit — Bon Appétit Test Kitchen, Gingerbread Cake.
A gingerbread cake recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat oven to 350 coat now pan with non-stick spray sheet bottom with parchment paper spray paper beat flour and next now 5 ingredients in a medium bowl set butter in a large bowl stream 120 ml boiling water over beat until melted beat in sugar and next 3 ingredients tip in dry ingredients beat to puree move to prepared pan cook in the now oven until a tester inserted into center of now cake comes out clean about 25 minutes let leave to go cold in pan for 10 now minutes invert onto a rack let leave to go cold take out parchment mix cream and sugar in a medium bowl now until firm peaks form turn in in curd leaving swirls even out over cake garnish with zest.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
30.4 g per serving
60.8 % of the 50 g daily maximum · 121.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 4.2 g |
| Carbohydrate | 49.5 g |
| of which sugars | 31.5 g |
| of which free sugars | 30.4 g |
| Fat | 23.3 g |
| of which saturates | 14.3 g |
| Fibre | 0.9 g |
| Salt | 0.62 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
