Ginger is good for digestion and cake is good for the soul, making this gingerbread snack cake a whole lot of goodness all rolled into one.
We first came across this recipe on Australian food photographer Rachel Korinek’s blog twolovesstudio.com and loved that she suggested that it can be served ‘accompanied with a cup of tea in one hand or a gin and tonic in the other.’
1/2 cup pain, all purpose flour
1 1/2 tablespoons ground ginger
1 teaspoon allspice
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup boiling water
1/2 teaspoon baking soda
1 tablespoon ginger, finely minced
110g butter, chopped
1/2 cup brown sugar
1/4 cup golden syrup or molasses
1/4 cup maple syrup
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon orange zest (optional)
1 free range egg
Icing sugar to dust
This cake is best served in small bit sized squares, and can make an impressive stack dusted with icing sugar
Preheat the oven to 180 C. Grease and line a 20cm x 20cm (9” x 9”) cake tin. In a small bowl, add baking soda and boiling water and stir. Once combined, add finely diced ginger. Set aside. In a large bowl, sift together flour, ground ginger, allspice, baking powder. Add salt and mix until combined. Set aside.
Using an electric mixer, cream butter and sugar together. Add both syrups, vanilla, orange zest and baking soda mixture and beat until fully incorporated. Slowly add the flour /dry ingredients into the mixture and beat until fully combined. Add in the egg and continue to beat until the egg is incorporated.
Pour the mixture into the prepared tin and bake for 30 minutes or until lightly golden and the cake is bounces back at the touch. Remove and allow to cool.
With a sharp knife, trim the edges of the cake and slice evenly into small serving squares. Dust with icing sugar and serve.
Recipe and images as seen on twolovesstudio.com
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