Gingerbread Cake
A wonderfully spiced gingerbread cake that evokes warmth and comfort, perfect for colder months and festive occasions.
Ingredients
Dry Ingredients
- 1.25 cups All Purpose Flour 150 grams
- 1.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 0.125 tsp Ground Cloves
- 0.25 tsp Salt
Wet Ingredients
- 0.5 cups Honey 120 ml
- 0.5 cups Oil 120 ml
- 1 large Egg
- 0.5 cups Brown Sugar 100 grams packed, or powdered jaggery
- 0.75 cups Water 180 ml total (½ + ¼ cup)
Instructions
Preparation
- Preheat the oven to 160°C (320°F). Line a 20 cm square baking pan with parchment paper and grease it well with oil.
- In a saucepan, take ½ cup of water and bring it to a boil. Remove from heat and add the honey, mixing well.
- Add the baking soda to the honey mixture and mix thoroughly. Then incorporate the remaining ¼ cup of water and set aside to cool.
Mixing Ingredients
- In another bowl, combine the flour, baking powder, salt, cinnamon, cloves, and ginger. Mix well and set aside.
- In a separate bowl, mix the oil and jaggery (or brown sugar) until well combined. Add the egg and whisk until smooth.
- Gently fold half of the flour mixture into the wet ingredients. Then add all of the cooled honey mixture and mix well.
- Incorporate the remaining flour until just combined; the batter will be runny.
Baking
- Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan.
- Carefully unmold the cake, peel off the parchment paper, slice into squares, and enjoy!
Notes
Gingerbread cake can be enjoyed plain, with powdered sugar, whipped cream, cream cheese frosting, or vanilla ice cream. Store wrapped in plastic or in an airtight container for up to a week.