Gingerbread

Gingerbread

Dessert 

For a stronger taste, replace half the flour with chestnut flour. You can add preserved fruits. Wrapped in plastic wrap, the cake will last for several days.

  • 5

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2/3 cup unsulphered molasses
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup warm water
  • 1 egg, room temperature
  • 3/4 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp ground all spice
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger

Preparation

1. Preheat the oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2. Place the molasses, brown sugar, butter, water, egg and vanilla in the bowl fitted with the kneading/crushing blade. Mix at speed 6 for 1 minute. Scrape down the sides of the bowl.

3. In a separate bowl, stir together all remaining ingredients. Add to the molasses mixture and mix at speed 6 for 20 seconds. Scrape ingredients to the center and relaunch at speed 6 for 20 seconds.

4. Pour the mixture into the prepared pan and bake for 28-33 minutes or until a knife inserted in the center comes out clean. Sprinkle with powdered sugar or serve with lemon curd (No 229).