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Gingerbread with brandy apples and crème fraîche from Sweet (page 266) by Yotam Ottolenghi and Helen Goh

  • brandy
  • ground cinnamon
  • crème fraîche
  • ground ginger
  • lemons
  • oranges
  • caster sugar
  • vanilla pods
  • apples
  • plain flour
  • butter
  • crystallised stem ginger
  • black treacle

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Notes about this recipe

  • Eat Your Books

    Can substitute blackstrap molasses for black treacle.

  • coryelizabeth on February 17, 2018

    **UPDATE: I just ate a leftover slice of this gingerbread and can report that, a week later, it is still moist, tender, and even more delicious than it was originally. The brandied apples and creme fraiche make this into a "showstopper" dessert, but the cake on its own is lovely and complex. Worth the effort, with a few adjustments (see below).

  • coryelizabeth on February 15, 2018

    I made this cake twice (in the same day). The first time was a disaster; the second time, it worked out pretty well. Here is what made the difference. You must use a spring form pan to bake this cake. The recipe says it will work in a Bundt pan, but it's not possible to line a Bundt pan with parchment and, without parchment, the cake will stick hopelessly and eventually fall into pieces. In addition to using a spring form pan, take the time to butter the pan well, before lining the bottom AND the sides with parchment. Additionally, 50 minutes at 400F led to a burned cake. The second time around, I covered the cake with tin foil at 30 minutes and pulled it out at 40. It was still a bit scorched on the top and bottom, though it still tasted good. Next time, I might try a slightly lower oven temperature to avoid burning.

  • dinnermints on December 10, 2017

    Very, very good. Didn't try it with the brandy apples, but was lobbying for it (we were taking it somewhere for a Thanksgiving dessert, my fam thought dealing with the apples would be too fussy...next time!). I really don't see the point of steeping the crystallized ginger in water; it just leeches flavor out. The crystallized ginger doesn't need to be softened. I added it as is, and it was great - would even add a bit more (wish I'd done that with his beet cake too).

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