Lievito Madre Discard Gingerbread Cake

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Use your Lievito Madre discard to make this soft, spiced gingerbread cake with rich molasses flavour—an easy, cozy holiday bake perfect for the season.

Prep Time30

Cook Time50

Total Time1 20

Course: Brunch, Dessert, Snack

Cuisine: American/Italian

Servings: servings

Calories: 393kcal

Author: Rosemary Molloy

Ingredients

2 cups cake/pastry flour
1½ teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
½ teaspoon cloves
1 pinch salt
½ cup butter (melted and cooled)
100 g lievito madre discard
¾ cup molasses
½ cup brown sugar (dark or light lightly packed)
1-2 teaspoons vanilla extract
1 large egg (room temperature)
1 cup boiling water

SWEETENED WHIPPED CREAM

1 cup cream whole, heavy or whipping cream
2 tablespoons powdered sugar
¾ teaspoon cinnamon (optional)

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Spray or grease and flour an 8 or 9 inch / 20.5 or 23 cm round cake pan.
In a medium bowl wisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
In the stand mixer or large bowl beat the butter, brown sugar, molasses, vanilla, egg and lievito madre discard (tear into small pieces) until combined, add the dry ingredients and combine on low just to combine, add the boiling water and beat to combine, 45-60 seconds. Pour the batter into the prepared pan and bake for 40-50 minutes or until a tooth pick comes out clean or with a few crumbs attached.
Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Serve with sweetened whipped cream.

SWEETENED WHIPPED CREAM

In a medium bowl add cream, sift in the powdered sugar and cinnamon (if using), beat until stiff.

Notes

The Lievito Madre should not be older than 3 days. Remove from the fridge an hour before using.

I used an 8 inch / 20.5 cm round cake pan if you use a 9 inch / 23cm then your cake won't be as high.

How to store the Lievito Madre Gingerbread Cake?

Keep the cooled cake covered at room temperature for up to 3 days. For longer storage, wrap slices well and freeze for up to 2 months. Thaw at room temperature and add any glaze or whipped topping just before serving.

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