Moist Gingerbread Cake Baked in the Oven

Ingredients

• 100 g Unsalted butter (cut into small pieces)
• 200 ml Semi-skimmed milk (or plant-based milk for lactose intolerants)
• 80 g Acacia honey (or honey of your choice)
• 250 g Wheat flour (type 45)
• 1 c. à café Baking powder
• 2 c. à soupe Gingerbread spice mix (four-spice blend available in shop)
• 100 g Brown vergeoise sugar (gives color and moistness)
• 1 Egg (at room temperature)
• 1 pinch Salt
• 30 g Apricot jam (for glaze)
• 2 Cinnamon sticks (for decoration) (optional)

Instructions

1. Melt the butter with the milk and honey

   In a saucepan, place the butter cut into small pieces, the semi‑skimmed milk and the honey. Heat over low heat, stirring constantly until the butter is completely melted, without letting the mixture boil.

   Time: PT5M

2. Let the mixture cool

   Remove the saucepan from the heat and let the mixture cool to room temperature for 15 to 20 minutes, or place it in the refrigerator to speed up the process.

   Time: PT20M

3. Prepare the dry ingredients

   In a large bowl, sift the flour, add the baking powder, the gingerbread spice mix, the vergeoise sugar and a pinch of salt. Mix quickly with a whisk.

   Time: PT5M

4. Incorporate the liquid mixture and the egg

   Pour the cooled butter‑milk‑honey mixture into the bowl containing the dry ingredients, add the egg and mix until a homogeneous batter forms, without over‑mixing.

   Time: PT5M

5. Butter and flour the pan

   Generously butter the loaf pan then dust it with flour, tapping to remove excess.

   Time: PT2M

6. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

7. Bake

   Place the pan in a pre‑heated oven at 175 °C and bake for 45 minutes. Check doneness by inserting a knife tip: it should come out clean.

   Time: PT45M

   Temperature: 175°C

8. Unmold

   Remove the cake from the oven, let rest 10 minutes, then run a thin knife along the edges and carefully unmold onto a rack.

   Time: PT10M

9. Glaze with apricot jam

   Gently heat the apricot jam, brush it over the top (and the sides if desired) with a pastry brush to add shine and a subtle sweet touch.

   Time: PT3M

10. Final decoration

    Decorate the cake with two cinnamon sticks or other Christmas decorations as you wish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Semi-skimmed milk: almond milk, oat milk
• Instead of Acacia honey: maple syrup, agave nectar
• Instead of Wheat flour (type 45): all-purpose flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Gingerbread spice mix: cinnamon + ginger + nutmeg + clove
• Instead of Brown vergeoise sugar: brown sugar, raw sugar
• Instead of Egg: apple sauce puree (1/4 cup)
• Instead of Apricot jam: peach jam, fruit jelly
• Instead of Cinnamon sticks (for decoration): powdered sugar + cinnamon

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk or spatula
• Measuring tools (cups and spoons)
• Loaf pan (20‑25 cm)
• Oven
• Pastry brush (optional)
• Thin knife (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the butter without boiling the mixture
• Let the mixture cool before adding the egg
• Properly butter and flour the pan
• Precise baking at 175 °C for 45 minutes
• Unmold gently to avoid breaking the cake

Chef Tips from the Video

• Use high‑quality butter and acacia honey for a more delicate flavor.
• Vergeoise provides a caramel color and incomparable moistness; avoid replacing it with white sugar if possible.
• For an even more intense aroma, add a small teaspoon of finely chopped candied orange zest.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 10 days. Bring out 15‑20 minutes before serving.

Freezer: Slice, wrap each slice in cling film then place in a freezer bag. Up to 3 months.

Room temperature: At room temperature 2‑3 days if well wrapped.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated before baking.
• The apricot jam glaze can be applied after the cake has fully cooled for optimal shine.
• Slice and freeze portions for a ready‑to‑enjoy dessert all year round.