Channel: Emeril Lagasse

Category: Howto & Style

Tags: paddle attachmentcomfort foodcinnamoncreme anglaisewintermolassesclovesgingerbreadchristmasemerilturbinado sugarstand mixeremeril lagassesnacking cakespiced creme anglaisedessertfallholiday dessertgingerguinness extra stoutautumnnutmeg

Description: If ginger is your thing, Emeril’s gingerbread is most definitely for you! This perfectly spiced gingerbread cake is rich, moist, and full of flavor whether served with whipped cream or a spiced creme anglaise. GINGERBREAD WITH SPICED CREME ANGLAISE SERVES 12 ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 1 cup turbinado sugar 3 large eggs 2 cups all-purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 cup molasses 1 cup Guinness extra stout beer, room temperature Spiced Creme Anglaise (recipe follows), optional Confectioners’ sugar, for dusting Preheat the oven to 350 degrees. Butter a 13-by 9-inch cake pan. Line bottom with parchment paper, and butter parchment paper; set aside. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg; set aside. In the bowl of an electric mixer fitter with the paddle attachment, cream the butter until light. Beat in the turbinado sugar until fluffy, 1 to 2 minutes. With mixer on low, beat in eggs, one at a time. In a medium bowl, stir to combine molasses and beer. Alternately beat in flour mixture and molasses mixture; mix just until combined. Pour batter into prepared pan. Bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool on a wire rack. Cut into squares and serve with creme anglaise, if desired. Dust with confectioners’ sugar. SPICED CREME ANGLAISE MAKES 2 CUPS 2 cups heavy cream 1/2 teaspoon orange zest 1/4 teaspoon ground cinnamon 1/8 teaspoon grated nutmeg 1/8 teaspoon ground ginger 3 large egg yolks 1/4 cup sugar Combine cream, zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat. In a medium bowl, beat egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup hot cream mixture, whisking constantly. Return mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from heat and serve warm. COOK’S NOTE: To serve creme anglaise chilled, place in an ice bath to cool, then cover with plastic wrap, pressing plastic directly onto the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590