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Baking & dessert

Gingerbread cake

Makes 12 squares.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 25 min
DifficultyModerate
Community ratingNew recipe
Whole cake34.9g protein
Representative photograph for Gingerbread cake
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Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 150°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 150°C fan.

  4. 04

    Prepare tin

    3 minHands-on

    Grease and line the square tin.

  5. 05

    Melt syrup mixture

    5 minHands-on

    Melt cake butter, sugar, golden syrup and black treacle gently.

  6. 06

    Cool

    10 minHands-off · check as directed

    Cool the mixture to lukewarm.

  7. 07

    Make batter

    7 minHands-on

    Sift flour, ginger, cinnamon, salt and bicarbonate. Beat egg with milk. Stir melted mixture into flour, then egg-and-milk mixture, scraping the bowl base and stopping once smooth.

  8. 08

    Fill the prepared tin

    3 minHands-on

    Spread batter evenly in the stated prepared tin or tins. Keep within the source tin capacity and bake any surplus separately.

  9. 09

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  10. 10

    Bake

    45 minHands-off · check as directed

    Bake at 170°C conventional / 150°C fan for 40–50 minutes, until springy and a skewer comes out without wet batter. Do not open the oven early.

  11. 11

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  12. 12

    Cool

    20 minHands-off · check as directed

    Leave in the tin for 20 minutes.

  13. 13

    Transfer to rack

    1 minHands-on

    Loosen gently and move to a rack.

  14. 14

    Cool

    40 minHands-off · check as directed

    Cool completely on the rack before filling, icing or slicing; allow about 40 minutes.

  15. 15

    Wrap when cold

    2 minHands-on

    Wrap once cold. For a deeper flavour and stickier top, optionally leave until the next day; add that maturation time if chosen.

Equipment check

2 items required

  • 20 cm square tin
  • saucepan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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