Blackstrap Molasses Gingerbread

By • January 9, 2017 0 Comments

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Author Notes: A traditional Gingerbread Cake that is quick and easy to make.
The combination of golden syrup, cinnamon and our Organic Blackstrap Molasses results in a slightly sweet and lightly spiced flavour. We have made ours in a Bundt cake mould but it can also be made in a simple loaf tin. Either way you will end up with the lovely dense, but light texture, which is what makes this cake so delightful.
You can enjoy it with a dollop of yogurt or cream, and it is perfectly paired with a scraping of our 100% Grass Fed Organic Salted Butter.
Organic Times

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Serves 35 small serves

  • 150 grams Organic Times Organic Salted Butter
  • 3/4 cup Organic Times Rapadura Sugar
  • 300 grams Organic Times Organic Blackstrap Molasses
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 3 teaspoons Ground ginger*
  • 1 teaspoon Bicarbonate of soda dissolved in 2 tbsp. water
  • 250 milliliters Plain yoghurt
  • 2 Eggs, beaten
  • 300 grams Plain flour
  1. Preheat oven to 160°C (fan-forced).
  2. Line a large rectangular baking dish with baking paper or grease with butter.
  3. Melt butter, sugar, syrup, molasses, and spices together in a pan over low heat.
  4. Remove from heat, add yoghurt, beaten eggs, and dissolved bicarbonate of soda.
  5. Sift the flour into a bowl and pour the combined liquid from the saucepan into the bowl, mixing well so all flour is combined.
  6. Pour into the baking tin and bake for 35-45 minutes.
  7. Once cooked, pull out of the oven, let the gingerbread cool and then cut into required squares.
  8. Lightly dust with icing sugar when serving.

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