Gingerbread cake 

Gingerbread cake, a very soft and delicate dessert. I really like the taste of this cake but what I like most is the aroma that is released while it is in the oven: a scent that tastes of home, evenings in front of the fireplace, family and friends. The gingerbread cake is apparently a classic cake but it will pleasantly surprise you thanks to the fresh and sparkling aroma of ginger to try!

In fact, the properties of ginger are many: it helps digestion, is an excellent anti-inflammatory and analgesic, is useful against gastritis, lowers cholesterol levels and recent studies have highlighted anticancer characteristics. I actually like it a lot and I use it, first of all, for this reason. I actually like it a lot and I use it, first of all, for this reason. I also love the ginger herbal tea, which is deflating and slimming but when I heard of this ginger dessert recipe I could not help but try it immediately: the cake is fragrant, soft, high and very greedy. Of course, you can add raisins or candied ginger to the dough to have an even more irresistible final result. Gingerbread cake is a symbol of Christmas in Anglo-Saxon countries, a moist, fragrant and delicious cake, also perfect for ending a meal in sweetness.

What do you think, try this gluttony with me?

INGREDIENTS

240 g Flour 

160 g Sugar

50 g Brown sugar

150 g Butter

3 Eggs

1 tablespoon Honey

1 tablespoon grated fresh ginger

150 ml Milk

1 sachet Baking powder for cakes

1 pinch Salt

Icing sugar to taste

Procedure

Before starting, remove the butter from the fridge and let it soften at room temperature in order to obtain an "ointment" consistency. Grease a mold of 22 cm in diameter. Turn on the oven at 180°C. With an electric mixer, mix the butter and the two types of sugar in a bowl, until you get a light-colored cream. Add the eggs and continue beating for a few minutes. Add the milk and honey and mix. Mix the flour with baking powder, ginger and a pinch of salt, then incorporate them, little by little, into the egg and butter mixture. Pour the dough into the buttered mold and level well with the back of a spoon. Bake the cake in a preheated oven at 180 degrees C for about 40 minutes (make sure of perfect baking by introducing a wooden toothpick into the cake, which must come out dry. I use a toothpick for skewers). Leave the cake in the oven off and with the door partially closed for 5 minutes. Remove the cake from the oven, let it cool, then remove it from the mold and put it to cool on a wire rack. Before serving the ginger cake, sprinkle it with icing sugar and chocolate hearts...