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Gingerbread House
The New York Times
288 ratings with an average rating of 4 out of 5 stars
288
About 2 hours 20 minutes, plus time for construction
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Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners’ sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners’ sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners’ sugar.
A wonderful recipe that produces a sophisticatedly flavored cake with a light, fine-crumbed texture that is meltingly tender. I make two cakes rather than trying to divide 5 eggs in half. Make sure your saffron is fresh and use just the 1/2 tsp indicated; overdoing it can turn what should be a subtle flavor into a medicinal taste. Skip the glaze, as a light dusting of confectioner's sugar is all that's needed. (A cake stencil will make a decorative design).
A wonderful recipe that produces a sophisticatedly flavored cake with a light, fine-crumbed texture that is meltingly tender. I make two cakes rather than trying to divide 5 eggs in half. Make sure your saffron is fresh and use just the 1/2 tsp indicated; overdoing it can turn what should be a subtle flavor into a medicinal taste. Skip the glaze, as a light dusting of confectioner's sugar is all that's needed. (A cake stencil will make a decorative design).
Since this recipe is for 2 cakes, may I cut it the recipe in 1/2 for one cake? Or may I freeze the 2nd?
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