I have been eyeing on this cake for quite sometime ever since i came across in nigella christmas cookbook. I wanted to try it so badly finally i made in couple days back. I don’t know about you, but I have a addiction towards spiced cakes. Spices works beautiful in baked goodies specially in cakes. And this is the answer for that.
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Preparation Time : 15 mins
Baking Time : 45 mins
Makes : 9 to 12 servings
Recipe Source: Myrecipes.com
All Purpose Flour / Maida – 1 1/4 cup / 150 grams
Baking Powder – 1.5 tsp
Baking Soda / Cooking Soda – 1/2 tsp
Cinnamon Powder – 3/4 tsp
Ginger Powder – 1/2 tsp
Ground Cloves – a pinch
Salt – 1/4 tsp
Honey – 1/2 cup / 120 ml
Oil – 1/2 cup / 120 ml
Eggs – 1 large
Brown Sugar – 1/2 cup / 100 grams packed ( I used powdered jaggery)
Water – 3/4 cup / 180 ml
(MY 1 CUP MEASURES 240 ML)
Method:
Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
In a sauce pan, take 1/2 cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in 1/4 cup of water and mix well. Set aside so it gets cold.
Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
Now remove it from oven and cool it down completely.
Now unmould it and peel off the parchment paper.
Slice into squares and enjoy..
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| Take all your ingredients |
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| line a square baking pan with parchment paper and grease it with oil |
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| Now take 1/2 cup of water in a sauce pan |
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| Bring it to a boil and remove it from heat |
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| add in honey and mix well |
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| add in baking soda |
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| whisk well |
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| now add in 1/4 cup of water and mix well |
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| Set aside so it gets cold.. |
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| Take flour in a bowl |
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| add in spices and salt |
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| add in baking powder |
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| mix well and set aside |
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| Take oil in a large bowl |
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| add in brown sugar..i used jaggery |
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| mix well |
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| add in egg |
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| whisk well using a electric blender |
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| add in half of the flour mix in |
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| fold gently |
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| pour in all the honey water mix |
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| mix well |
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| add in the remaining flour mix |
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| mix well |
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| the batter will be very very runny..SO DONT PANIC! |
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| Pour the batter in the pan and bake till done |
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| Look how moist the cake looks |
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| cut into squares |
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| Enjoy..THIS IS SUCH A MOIST SPICED CAKE |
Is there any eggless version of this recipie??? This recipe is amazing, but I don't eat egg 🙁
@aparna pandeywill share a eggless version
Can we skip honey ??
@sonano honey is main thing in this to give the texture
I’m allergic to honey. Could I use agave instead? Or golden syrup?
I really want to try this one…gimme an eggless version please////
hello Aarthi mam.. can this cake b made without eggs??
No egg is must in this
Hi Aarthi, love all ur recipes. Have tried many many. Would love to try thz. A doubt-is ginger powder the dry ginger powder we get in shops?
Yes this is regular dry ginger powder / chukku podi
Hi Arti.can we use whole wheat flour instead of maida?
yes u can use. but the cake will be dense
Can I use butter instead of oil. If so what is the quantity?
Can I use butter instead of oil? If yes how much?
same amount of melted butter can be used
This amazing and I can't wait to try it. I was just wondering if it can be baked in a bundt pan. Do you think the outside would dry out before inside bakes through?
Hi! i was baking this with the usual oven temp. that is 350 and then it started getting brown so fast so i covered it with foil and like 5 mins after it explode lol =/ so now i pick all up in a tray and put it in this silicone mold for bites and turn down the temp im waiting to see if it explodes again 😉
hi! can you share the eggless version, or at least suggest a substitute for the egg please? thank you!
hi! can you share the eggless version or at least suggest a substitute for the egg please? thank you!
Can we do using cooker… if so the time duration pl
Easy to make and delicious. I did panic at the runny state of the mixture but it turned out perfect. Have made it twice. Thank you 😊👍
Made this for Christmas and it was a hit! My family loved it. It’s already gone! The recipe was super easy to follow and the cake turned out super moist. I’ll probably be making this again before the end of the year. Thank you!
I have just made this cake, as you said it is very runny, awaiting outcome!!!!!!
Brill for snacks met the expectations really moist.
Just made this Gingerbread cake. Absolutely delicious and so light. Will definitely make again. Thank you
This really does look yummy. Thanks for sharing. I will try it.
Followed this recipe – cake came out terribly. Oily in the middle and no flavour 🙁
I am sorry to hear that. I think you must have measured things not that precise.
I send most of baking into the office with my husband, do you think this could be made in muffin tins?
I followed the directions but mine can out a bit flatter than the picture. Did I do something wrong? It was yummy!
I think you must have either added too less or too much of baking agent.
Does anyone have the American measurements for pan size and oven temperature?
you have the oven temp at 160* my oven oven only goes to 170*, I hope this is not a typo. This is going to my church, I hope it turns out like the picture Thank you I love ginger bread
Hi just wondering if I could use maple syrup instead of honey .
have no honey what can I use instead
Amazingly moist and delicious, I used gluten free flours (oat flour,Coffee flour and a gluten free baking flour ).
Wonderful recipe that I will make over an over again.
Thanks for sharing
This cake is FANTASTIC! I doubled the batch and made it in a Bundt pan. Topped it with berries and cream.
I loooove gingerbread cake. Thanks for sharing.
Hi I live in australia, would australian all purpose flour work for this recipe, not seen Maida flour here.
yes u can use that
Delicious! Used 325 degree oven with 9″ square pan. The spices are perfect!
Can this cake be made ahead and frozen, or would that ruin the texture?
You can store in fridge for a week. Reheat in microwave as needed
Hello! I notice that your recipe uses honey while most other gingerbread cake recipes in the states use molasses or treacle. Is there much of a difference between the honey and the molasses?
Some places molasses is hard to find. So honey is the close alternative.
This looks so good! What a great snack for the holiday season to keep or give!
Thanks for sharing! Does it keep long?
you can store it for 2 to 3 days at room temp. and a week in fridge