PAIN D’ÉPICES CHAUD (WARM GINGERBREAD CAKE)
Serves: 12
Cake:
2 1/3 cups (580 ml) all-purpose flour
1 1/2 tsp (7.5 ml) baking soda
1 tbsp (15 ml) ground cinnamon
1 tsp (5 ml) ground ginger 1/2 tsp (2.5 ml) ground cloves
1/2 tsp (2.5 ml) ground star anise
1/2 tsp (2.5 ml) salt
1 1/4 cups (310 ml) firmly packed dark brown sugar
2/3 cup (160 ml) fancy molasses
1/3 cup + 2 tbsp (110 ml) liquid honey
1 cup (250 ml) vegetable oil
2 large eggs
1 1/3 cups (330 ml) boiling water
Zest of 1 lemon
Sauce:
1/2 cup (125 ml) unsalted butter
3/4 cup (180 ml) firmly packed dark brown sugar
1/2 cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract or paste
2 tbsp (30 ml) Calvados (optional)
Vanilla ice cream, to serve
1. For the cake: Preheat oven to 350 F (175 C). Spray a 9-by-13-inch (23-by-33-cm) baking dish with vegetable oil and line with parchment paper.
Put a kettle on to boil.
2. Sift together the flour, baking soda, spices and salt; set aside.
3. Place the brown sugar, molasses and honey in a stand mixer bowl. Mix on medium speed for about 1 minute. Scrape down the sides of the bowl.
4. With the mixer on low speed, slowly add the oil. Once incorporated, scrape down the sides of the bowl. Turn the mixer to medium and mix for 1 minute.
5. Add the eggs and mix until smooth and well incorporated. Turn the mixer to low and add the dry ingredients and the boiling water, alternating three parts dry with two parts water and beginning and ending with the dry.
6. Scrape down the bowl between each addition. Add the lemon zest and mix until just combined.
7. Pour the batter into the prepared baking dish. Bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
8. For the sauce: Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until dissolved. Slowly pour in the whipping cream and continue to cook, whisk ing until the sauce thickens slightly. Remove from heat and whisk in the vanilla and Calvados, if using.
9. To serve the pain d’épices, cut out pieces while still warm and top generously with warm sauce and ice cream.
Note: The cake will keep at room temperature for up to 5 days. The sauce can be refrigerated up to 4 days. Reheat both before serving.