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