Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.
INGREDIENTS
- 175 g / 6 oz Unsalted butter , plus extra for greasing
- 150 g / 5 1/2 oz dark muscovado sugar
- 175 g / 6 oz Golden syrup
- Finely grated rind and juice of 1 small orange
- 2 large Eggs, beaten
- 225 g / 8 oz Self-raising flour
- 100 g / 3 1/2 oz Plain wholemeal flour
- 2 tsp Ground ginger
- 40 g / 1 1/2 oz chopped glace ginger or stem ginger
- piece of glace ginger or stem ginger, to decorate.
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease a 23-cm / 9-inch square deep cake tin and line the base with non-stick baking paper.
Place the butter, sugar and golden syrup in a saucepan and heat gently, stirring until melted. Remove from the heat.
Beat in the orange rind and juice, eggs, flours and ground ginger, then beat thoroughly to mix evenly. Stir in the glace ginger.
Spoon the batter into the prepared tin and bake in the prepared tin and bake in the preheated oven for 40-45 minutes, or until risen and firm to the touch.
Cool in the tin for about 10 minutes, then turn out and finish cooling on a wire rack. Cut into squared and decorate with some glace ginger.
Making & Baking 