Table of contents:
- Ingredients for raisin gingerbread and carrot jam
- Method of making gingerbread cake with raisins and carrot jam
Gingerbread cake with raisins and carrot jam - a delicious and fluffy cake filled to the top with candied carrot jam and raisins, because the main filling in a pie, muffin or cake! Carrot jam is easy to make at home, it takes no more than 2 hours. Also, the day before, you should soak raisins, preferably in cognac, and stock up on fresh ginger. The rest of the ingredients for homemade baking, I think, will always be found in the kitchen cabinet or refrigerator of a good housewife.
For cooking, you can use a mold of any size - round, with a ring in the middle, rectangular or small portioned muffin molds made of silicone. The cooking time must be adjusted depending on the size.
- Cooking time: 50 minutes
- Servings: 8
Ingredients for raisin gingerbread and carrot jam
- 300 g carrot jam;
- 150 g raisins;
- 250 g of premium wheat flour;
- 7 g baking powder;
- 200 ml of kefir;
- 80 g granulated sugar;
- 40 ml of vegetable oil;
- 35 g fresh ginger.
Method of making gingerbread cake with raisins and carrot jam
Put the carrot jam into a sieve so that the syrup will drain from the carrot pieces. We leave the syrup, it is useful for soaking the finished baked goods before serving.
In a deep bowl, grind granulated sugar and raw chicken eggs to white. It is not necessary to beat the eggs, it is enough to grind until the sugar dissolves in them.
Add fatty kefir or homemade yogurt to the mixture of sugar and eggs. I specially prepare in advance for such recipes homemade yogurt from milk with a fat content of 6% and sour cream - I put a tablespoon of sour cream in warm milk and leave it overnight at room temperature.
Mix the premium wheat flour with baking powder, sift and add to the liquid ingredients. Gently mix dry and liquid ingredients so that no lumps remain in the dough.
Add odorless refined vegetable oil to the bowl; melted butter can be used instead of vegetable oil.
Put the candied jam carrots and soaked raisins in a bowl. You can "stain" carrots and raisins in the flour so that they are evenly distributed over the baked goods and do not settle to the bottom.
Scrub the fresh ginger root, then rub it into the dough (use the finest grater), mix.
Cover the baking dish (in this recipe a rectangular shape 11x11x22 centimeters) with parchment for baking. Lubricate the parchment with vegetable oil, spread the dough in an even layer.
We heat the oven to 200 degrees Celsius. Place the mold on the middle shelf in the center of the oven. Bake for 35 minutes. We check the readiness with a wooden stick - if the dough does not stick to it, you can get the mold out of the oven.
Carefully remove the parchment, cool the gingerbread cake on the wire rack, sprinkle with powdered sugar. Cut into thick slices, pour with carrot jam syrup before serving.
You can make the gingerbread cake wet: when it cools down, put it on a dish, mix the syrup with brandy, add a tablespoon of boiled water and pour it well.
Gingerbread cake with raisins and carrot jam is ready. Bon Appetit!