Sunday, October 11, 2020

Gingerbread with Warm Lemon Sauce


Gingerbread with Warm Lemon Sauce

This cake is rich, chewy and delicious and can be served with a lemon or caramel sauce.


For the gingerbread cake

  • 250 ml boiling water 
  • 1 large free-range egg 1 
  • 130 grams of gold syrup see notes 
  • 350 grams of ordinary flour 
  • 1/2 teaspoon of salt
  • 150 grams of unsalted butter 
  • 2 tablespoons of granulated sugar 
  • 200 grams of black molasses see notes
  • 1 teaspoon of baking soda 
  • 1 teaspoon of ground ginger 
  • 1 teaspoon ground cinnamon 

For the lemon sauce

  • 125 grams of granulated sugar 
  • 30 grams of unsalted butter 
  • 1 lemon juice only (about 3 tbsp)
  • 1 teaspoon of vanilla extract


First, preheat your oven to 180 ° C / 160 ° C / 350 ° F fan and grease and line a 9 inch square cake pan.

Then, beat together butter and sugar until light and fluffy.

Beat the egg until well combined.

Add the golden syrup, molasses and boiling water and mix well.

Sift through regular flour, baking soda, salt and ground spices.

Stir until well combined (there shouldn't be any lumps of flour!).

Pour into prepared cake pan and bake for 30 to 35 minutes or until a skewer inserted in center comes out clean.

To make the lemon sauce, combine the sugar, butter and lemon juice in a small saucepan and bring to a boil over medium-high heat. Lower the heat and simmer, stirring constantly, for five minutes, until the sauce thickens. Remove from the heat and add the vanilla. Serve on slices of warm gingerbread cake. Happy Cooking Time.


Tips for using Crosby's Molasses: replace the black treacle and golden syrup in this recipe for one cup of Crosby's molasses.