Gingerbread – The Modern Way

Ingredients
- 275 gm All purpose flour maida
- 1/2 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tbsp Ginger powder
- 78 gm Unsalted butter refined oil (plus extra for greasing)
- 78 gm Brown sugar muscovado sugar / organic sugar
- 78 gm Black treacle optional/ molasses / jaggery syrup
- 78 gm Golden syrup honey / corn syrup / maple syrup
- 2 egg
- 150 ml Milk
- 2 tbsp Stem Ginger chopped, for the cake and for garnish
- 2 tbsp Icing Sugar for garnish
Instructions
- Preheat oven to 160°C. Prepare a 7 inch square cake pan by greasing with butter/oil and dusting with flour Or use a baking spray.
- Sift all the dry ingredients - flour, baking powder, baking soda and Ginger powder and keep aside in a bowl. Add the 2 tbsp chopped Ginger and mix well till coated.
- Add the butter, sugar, treacle and golden syrup in a saucepan and melt on the lowest heat so that the sugar melts. Keep aside for 10 minutes till the mixture cools slightly.
- Crack the eggs and the milk into this wet mixture and beat well with a spoon or spatula till the eggs are nicely incorporated.
- Add the dry ingredients to the wet mixture 2 tbsp at a time and fold well. Mix well till everything comes together.
- Pour into the prepared pan and bake for 60 minutes till the cake rises and firms up. In case you want a sticky Gingerbread then bake for 45 minutes. Cool in the pan for 30 minutes and take out on a wire rack.
- If not serving immediately then store in an airtight container (preferably in the refrigerator for countries like India).The longer the cake is stored the better the flavours develop!
- Take out 2 hours before serving. Top with slices of stem Ginger and cut into squares. Sift icing sugar on top and serve!
Notes
- I had some stem Ginger leftover from last year and so added that. You can use Ginger candy/preserved Ginger or just dust the top with icing sugar!
- I also found a tin of Black Treacle and Golden Syrup at a provision store and bought both of them.
- For black treacle you can use jaggery syrup from the darkest Jaggery you can find.
- You can also use Molasses if you have it.
- Golden Syrup can be substituted with honey, corn syrup or maple syrup.
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Recipe Nutrition
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delcious
Excellent way of describing the recipe and the way you write the notes is really good.