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Thursday, October 14

Gingerbread with maple whipped cream

Flour, all-purpose
1 ½ cups (7.5 oz/235 g)
Baking soda
½ tsp
¼ tsp
Ginger, ground
4 tsp
Cinnamon, ground
1 ¼ tsp
Allspice, ground
¼ tsp
Cloves, ground
¼ tsp
Butter, unsalted, at room temperature
½ cup (4 oz/125 g)
Brown sugar, firmly packed
½ cup (3.5 oz/105 g)
Eggs, large
2/3 cup (4 oz/125 g)
2/3 cup (5 fl oz/160 ml)
Vanilla extract
1 ½ tsp
Whipping cream, heavy, well chilled
2 cups (16 fl oz/500 ml)
Maple syrup, pure
1/3 cup (4 fl oz/125 ml)
Preheat the oven to 350°F (180°C). Grease an 8- or 9-inch (20- or 23-cm) square baking dish, and dust with flour, tapping out the excess. If using a glass dish, set the oven temperature to 325°F (165°C).
In a bowl, stir together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the molasses. Add the flour mixture in two additions, alternating with the buttermilk and vanilla. Beat well until fluffy and smooth yet thick.
Pour the batter into the prepared dish, and spread it evenly.
Bake until the top is dry to the touch, and the edges pull away from the sides, 30 to 40 minutes. (In my 8-inch, glass dish, this recipe took 65 minutes in my oven.) Transfer the pan to a wire rack, and let cool for 30 minutes.

Maple whipped cream

In a deep bowl, using an electric mixer fitted with the whisk attachment on medium-high speed, beat the cream just until it begins to thicken. Add the maple syrup, and continue beating until soft peaks form and the cream is billowy. Cover the bowl, and refrigerate until ready to use, or for up to 2 hours.
Serve the gingerbread warm or at room temperature, cut into squares, and accompanied by the maple whipped cream.
Recipe from The Williams-Sonoma Baking Book.

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