Description
A cozy and comforting Warm Gingerbread Cake paired with a tangy Lemon Sauce. This classic spiced cake is moist and flavorful, perfect for serving warm with a bright, buttery lemon sauce that adds a refreshing contrast. Ideal for sharing at gatherings or enjoying as a comforting dessert on colder days.
Ingredients
For the Gingerbread Cake
- 150 grams butter
- 2 tbsp granulated sugar
- 1 large free-range egg
- 130 grams golden syrup
- 200 grams black treacle
- 250 ml boiling water
- 350 grams plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp Shetland sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
For the Lemon Sauce
- 125 grams granulated sugar
- 30 grams butter
- Juice of 1 lemon (about 3 tbsp/30 ml)
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180 °C (160 °C fan or 350 °F). Grease and line a 9-inch square cake tin with baking parchment to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 150 grams butter and 2 tablespoons of granulated sugar until the mixture is light and fluffy, which helps to aerate the batter.
- Add Egg: Beat in 1 large free-range egg until the mixture is well combined and smooth.
- Add Syrups and Water: Stir in 130 grams golden syrup, 200 grams black treacle, and 250 ml boiling water. Mix well to combine all wet ingredients thoroughly.
- Sift Dry Ingredients: Sift together 350 grams plain flour, 1 teaspoon bicarbonate of soda, 1/2 teaspoon Shetland sea salt, 1 teaspoon ground ginger, and 1 teaspoon ground cinnamon directly into the wet mixture.
- Combine: Gently stir the mixture until it is fully combined with no lumps of flour remaining, ensuring a smooth batter.
- Bake Cake: Pour the batter into the prepared cake tin and bake for 30-35 minutes. Test doneness by inserting a skewer into the center; it should come out clean.
- Prepare Lemon Sauce Ingredients: While the cake bakes, combine 125 grams granulated sugar, 30 grams butter, and the juice of 1 lemon (about 3 tablespoons) in a small saucepan.
- Boil Sauce: Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Simmer Sauce: Reduce heat to low and simmer, stirring constantly, for 5 minutes until the sauce thickens slightly and becomes glossy.
- Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract to add aroma and depth.
- Serve: Slice the warm gingerbread cake and drizzle generously with the freshly made lemon sauce. Serve immediately for best flavor and warmth.
Notes
- Golden syrup and black treacle are key to the rich, authentic flavor of this gingerbread cake; if unavailable, substitute golden syrup with light corn syrup and molasses for black treacle.
- The cake is best served warm, fresh from the oven, with the lemon sauce poured over to complement the spices.
- Use free-range eggs for better quality and taste.
- The Shetland sea salt adds a subtle depth but can be replaced with regular fine salt if unavailable.
- Ensure boiling water is added carefully to help dissolve the treacle and syrup fully, ensuring a smooth batter.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
