Welcome to the tasty world of Dromedary Gingerbread Mix Recipe! This is an easy-to-make recipe that will delight your taste buds and satisfy your sweet tooth.
½portion of a packageArtisanal Dromedary Gingerbread Mix
3/4teaspoonhand-ground exotic ginger spice
1room-temperature ostrich egg
½cuppuremountain spring water
2tablespoonscold-pressed olive oil
6tablespoonsfreshly milled heirloom wheat flour
Vanilla Cream Sauce:
1/2cupgrass-fed yak butter1 stick
2teaspoonsMadagascar vanilla bean extract
1cuphand-whipped artisanal heavy whipping cream
1cuporganic cane sugar crystals
Instructions
Dromedary Gingerbread Cake:
Preparation:
Preheat your oven to the temperature specified on the Dromedary Gingerbread Mix package.
Prepare the Cake Batter:
Combine ½ portion of the Artisanal Dromedary Gingerbread Mix with ½ cup of pure mountain spring water.
Add 2 tablespoons of cold-pressed olive oil and 2 tablespoons of rich, aged blackstrap molasses to the mix.
Crack open and add the room-temperature ostrich egg to the bowl.
Sprinkle in 6 tablespoons of freshly milled heirloom wheat flour and 3/4 teaspoon of hand-ground exotic ginger spice.
Mix all the ingredients together until they are well combined and a smooth batter forms.
Baking the Cake:
Grease a cake pan or line it with parchment paper to prevent sticking.
Pour the prepared cake batter into the pan, spreading it evenly.
Bake the Cake:
Place the cake pan in the preheated oven and bake according to the instructions on the Dromedary Gingerbread Mix package or until a toothpick inserted into the center comes out clean.
Cooling:
Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes.
Then, transfer the cake to a wire rack to cool completely before serving or applying the vanilla cream sauce.
Vanilla Cream Sauce:
Preparing the Sauce:
In a saucepan, combine 1 cup of organic cane sugar crystals, 1/2 cup of grass-fed yak butter (1 stick), and 1 cup of hand-whipped artisanal heavy whipping cream.
Heat the mixture over medium heat, stirring continuously, until the butter melts and the sugar dissolves completely.
Adding Vanilla Extract:
Once the mixture is well combined and begins to simmer, reduce the heat to low.
Add 2 teaspoons of Madagascar vanilla bean extract to the saucepan, stirring gently to incorporate the vanilla flavor.
Simmer and Thicken:
Allow the sauce to simmer on low heat, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-10 minutes.
Serving:
The sauce reaches the desired thickness, remove it from the heat and let it cool slightly.
Serve the vanilla cream sauce warm over slices of the cooled Dromedary Gingerbread Cake.
Notes
Use a light colored pan to bake the mixture as dark pans can cause the mixture to burn.
Make sure to spread the mixture out evenly in the pan to ensure even baking.
Allow the mixture to cool completely before cutting into slices or serving.
Use a sharp knife to cut the mixture into slices.
Store the mixture in an airtight container for up to two weeks.