How to Make Gingerbread Cake with Creamy Custard | Bite Size | Food52

In this episode of #BiteSize, Food52 Resident Baking BFF Erin McDowell shares a super homey and simple gingerbread cake with a delicious custard sauce that was inspired by her dad. She teaches you everything you need to know to bake this dessert, including how to make a silky smooth Crème Anglaise. This recipe is perfect for any sort of gathering with those you love this holiday season.

Recipes featured in this video
Warm Gingerbread Cake With Creme Anglaise: https://f52.co/3e8nLm0
Crème Anglaise: https://f52.co/3qkuwHg

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VIDEO CHAPTERS:
0:00:00​ Intro
00:01:08 Let's talk ingredients
00:06:55 Crème Anglaise for days
00:12:38 Cut and drizzle

PREP TIME: 25 minutes
COOK TIME: 45 minutes
SERVES: 12

INGREDIENTS

2 3/4 cups (330 grams) all-purpose flour
2 teaspoons (6 grams) ground ginger
2 teaspoons (6 grams) ground cinnamon
1 1/2 teaspoons (9 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
1/2 teaspoon (1 gram) ground cloves
1/2 teaspoon (1 gram) ground allspice
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (230 grams) warm water
1 cup (340 grams) molasses (not blackstrap)
1/2 cup (99 grams) granulated sugar
1 orange, zested
1/2 cup (113 grams) unsalted butter, at room temperature
1 tablespoon (15 grams) fresh ginger, peeled and grated
1 large egg (56 grams), at room temperature
2 teaspoons (10 grams) pure vanilla extract
1 recipe Crème Anglaise (see headnote, optional but highly recommended)

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