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Moist Gingerbread Cake Recipe
My sugary gingerbread cake recipe is great for breakfast or dessert!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories per serving 265 kcal
Ingredients
- 8 oz self-raising flour (225 g)
- 1 tsp baking soda
- 2 tbsp fresh ginger grated
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 3 cloves
- 4 oz unsalted butter (115 g), cold
- 4 oz fruit molasses (115 g)
- 5 oz brown sugar (140 g)
- 1 ⅙ cup whole milk (280 ml), lukewarm
- 1 medium egg
- 2 tsp pepper
- salt
Instructions
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Add the cloves, nutmeg, cinnamon powder, black pepper and a pinch of salt to a pestle. Then grind the spices well into a fine spice mix.
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Put it aside for later. Transfer the flour, baking soda, a pinch of salt and cold butter to a blender.
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Pulse a few times into a dry mix. In a large mixing bowl add the fruit molasses, egg and brown sugar.
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Whisk well into a tacky mix. Then add the freshly grated ginger, the spice mix from the pestle and the milk.
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Whisk well into a runny batter. Then gradually add the dry flour and butter mixture from the blender.
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Pour the gingerbread batter in a baking paper lined cake tin.
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Bake the gingerbread cake in a preheated oven at 356°F (180°C) for 45 minutes. Then let it cool in its tin. Remove the cake and baking paper from the tin and slice it up.