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Gingerbread (The modern way)

Dec-20-2016
Amrita Iyer
25 minutes
Prep Time
60 minutes
Cook Time
16 People
Serves
Read Instructions Save For Later

ABOUT Gingerbread (The modern way) RECIPE

The traditional recipe does not have baking powder in Gingerbread. Reason - Baking Powder and its variants namely sour milk, vinegar, lemon juice and cream of tartar were used for leavening,increasing the volume of and lightening cakes and were discovered after the 1840's!However the traditional Gingerbread recipe is stable since as early as 992 A.D and of course did not use any of these agents! Recently a friend of mine from London spoke with me over traditional recipes and told me that people are liking a new variant of Gingerbread apart from the old fashioned recipe and as of now both the recipes are being made in some households.This new variant is that resembling a delicious Ginger Cake and only one important ingredient added to make the batter lighter - yes you guessed it - Baking Powder!I tried out the modern recipe with baking powder and was completely taken in by the simple yet subtle deliciousness of the recipe!

Recipe Tags

  • Non-veg
  • Medium
  • Christmas
  • British
  • Dessert

Ingredients Serving: 16

  1. 275 gms - plain flour/all purpose flour/maida
  2. 1/2 tbsp- baking powder
  3. 1/2 tsp - baking soda
  4. 1/2 tbsp - Ginger powder
  5. 78 gms - unsalted butter/refined Oil plus for greasing
  6. 78 gms- brown sugar/muscovado sugar/organic sugar
  7. 78 gms - black treacle (optional)/molasses/jaggery syrup
  8. 78 gms - golden syrup/honey/corn syrup/maple syrup
  9. 2 Eggs
  10. 150 ml - milk
  11. 2 tbsp chopped Stem Ginger for the cake and for garnish
  12. 2 tbsp Icing Sugar for garnish

Instructions

  1. Preheat oven to 160°C.Prepare a 7 inch square cake pan by greasing with butter/oil and dusting with flour.Or use a baking spray.
  2. Sift all the dry ingredients - flour,baking powder,baking soda and Ginger powder and keep aside in a bowl.Add the 2 tbsp chopped Ginger and mix well till coated.
  3. Add the butter,sugar,treacle and golden syrup in a saucepan and melt on the lowest heat so that the sugar melts.Keep aside for 10 minutes till the mixture cools slightly.
  4. Crack the eggs and the milk into this wet mixture and beat well with a spoon or spatula till the eggs are nicely incorporated.
  5. Add the dry ingredients to the wet mixture 2 tbsp at a time and fold well.Mix well till everything comes together.
  6. Pour into the prepared pan and bake for 60 minutes till the cake rises and firms up.In case you want a sticky Gingerbread then bake for 45 minutes.Cool in the pan for 30 minutes and take out on a wire rack.
  7. If not serving immediately then store in an airtight container (preferably in the refrigerator for countries like India).The longer the cake is stored the better the flavours develop!
  8. Take out 2 hours before serving.Top with slices of stem Ginger and cut into squares.Sift icing sugar on top and serve!

Reviews (3)  

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Shiva Pande
Dec-20-2016
Shiva Pande   Dec-20-2016

This looks amazing dear

Padma I
Dec-20-2016
Padma I   Dec-20-2016

Delicious

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