Boulder Tangerine Gingerbread

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Category: Dessert
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The restaurant’s first recipe to incorporate tea, this gingerbread has been on the menu since opening day. Boulder Tangerine Tea, developed in conjunction with Celestial Seasonings, is only available at Boulder Dushanbe Teahouse.

Number of Servings: 6
Ingredients: 10 cups flour, sifted
2 tbsp baking soda, sifted
2 tsp powdered ginger, sifted
2 tsp cinnamon, sifted
4 cups canola oil
8 eggs
2 cups honey
2 cups molasses
2 cups sugar
4 cups of brewed Boulder tangerine tea (available at Boulder Dushanbe Teahouse) or herbal orange-spice tea

Orange Syrup
2 cups orange juice
1/2 cup granulated sugar
1 star anise
1 cinnamon stick

Five-spiced Whipped Cream
8 oz heavy whipping cream
3 tbsp five-spice powder
5 tbsp powdered sugar
Directions: In large bowl, mix eggs with sugar until well blended. Add oil, molasses and honey. Pass tea through a fine strainer and mix with other liquid ingredients. In separate large bowl, sift and combine flour, baking soda, ginger and cinnamon. Mix well. Add liquid mixture to flour mixture. Mix very well, breaking up all flour lumps. Pour into nonstick-sprayed baking pan. Bake at 350° for 15 minutes. Rotate cake to avoid burning and bake another 5 minutes, until toothpick inserted in the center comes out clean. Do not refrigerate. Cut gingerbread into equal squares, then cut each square in half, into triangles. Drizzle medium plate with orange syrup. Place gingerbread pieces on plate. Finish with five-spiced whipped cream.

Orange syrup: Combine all ingredients in sauce pot. Boil on stove top at medium heat, stirring frequently, until reduced to syrup.

Five-spiced whipped cream: Combine all ingredients and whip.