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Gingerbread-Style Cake

Made with Oriado 60%

Steps: 4
Servings: Makes one gingerbread cake

4 Recipes steps


Preparation time: 15 minutes
Leave to sit for: 12 hours
Baking time: 40 minutes
Freezing time: 1 hour

    60g Rye flour
    70g Plain flour
    7g Baking powder
    2g Gingerbread spice mix
    2g Fine salt
    20g Whole milk
    25g Whipping cream
    135g Chestnut honey
    70g Butter
    65g Whole eggs
    65g Chopped candied oranges

    Sift together rye flour, wheat flour, spice mix and yeast.
    Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
    Gradually add in the sifted dry ingredients, mixing all the while.
    Line the cake tin with baking paper. Pour the cake batter into the tin.
    Cover it with cling film and refrigerate for 12 hours.
    Bake at 160°C for 40 minutes.
    Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool.
    Place it in the freezer for approx. 1 hour to make it easier to coat with glaze


Preparation time: 10 minutes

    Melt the ORIADO 60% chocolate at 45°C and add the grape seed oil and chopped roasted hazelnuts.
    Mix together.
    Use this glaze at 35°C.


Preparation time: 10 minutes
Leave to sit for: 12 hours

    Melt the ORIADO 60% chocolate.
    Reheat the cream. Pour a third over the melted chocolate.
    Mix vigorously with a spatula so its center looks elastic.
    Add another third the same way.
    Then incorporate the final third using the same method.
    Blend with an hand blender until the emulsion is perfect.
    Leave to stiffen in the refrigerator, preferably for 12 hours.
    Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.


Preparation time: 30 minutes
Rest time before serving: 3 hours minimum

    Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
    This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.

Chef’s Tip

The honey creates a really nice moist texture, so the cake is suitable for freezing.
This recipe can be tailored to your baking proficiency.
The spice cake is easy to make. The ORIADO 60% crunchy coating adds a little more complexity. Piping out the ganache is the most difficult part of this recipe, but it’s not an insurmountable challenge