<\/p>\n

\n

Spicy, dark, aromatic, soft and slightly sticky \u2013 a bold molasses gingerbread with a peppery kick. Quick to make, yet full of depth. Its deep colour, flavour and aroma all come from molasses \u2013 so it\u2019s worth noting, you really have to enjoy it, as it defines the cake. Finished with a glossy chocolate ganache and decorated with fresh cranberries, it may look modest\u2026 but it definitely has a bit of an edge ;). <\/em><\/p>\n<\/blockquote>\n

Ingredients for spiced gingerbread loaf:<\/span><\/p>\n

\n
• 250 g plain flour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 1\u00bd teaspoons ground ginger<\/li>\n
• 1\u00bd teaspoons ground cinnamon<\/li>\n
• \u00bc teaspoon ground cloves<\/li>\n
• \u215b teaspoon freshly ground black pepper<\/li>\n
• 180 ml molasses<\/li>\n
• 180 ml hot water<\/li>\n
• 115 g butter<\/li>\n
• 70 g light brown sugar<\/li>\n
• 1 egg<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

  All ingredients (except the water) should be at room temperature. Mix the molasses with the hot water and set aside.<\/p>\n

  In a mixing bowl, beat the butter and sugar until lighter and fluffy. Add the egg and vanilla, and mix until combined. Sift in the dry ingredients (flour, baking powder, bicarbonate of soda and spices). Add the molasses mixture and gently mix with a spatula or whisk. Do not overmix \u2013 just until combined and any lumps are smoothed out.<\/p>\n

  Grease and flour a 21 \u00d7 11 cm loaf tin, tapping out any excess flour. Pour in the batter and level the surface.<\/p>\n

  Bake at 170\u00b0C for 50 – 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, cool in the tin, then turn out onto a serving plate. Pour over the chocolate ganache and decorate as desired.<\/p>\n

  Ingredients for chocolate ganache:<\/span><\/p>\n

  \n
  • 60 ml double cream<\/li>\n
  • 60 g dark chocolate, chopped<\/li>\n<\/ul>\n

    Heat the cream until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes, then stir until smooth. If needed, strain through a sieve.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Spicy, dark, aromatic, soft and slightly sticky \u2013 a bold molasses gingerbread with a peppery kick. Quick to make, yet full of depth. Its deep colour, flavour and aroma all come from molasses \u2013 so it\u2019s worth noting, you really have to enjoy it, as it defines the cake. <\/p>\n","protected":false},"author":1,"featured_media":6722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,27],"tags":[86,138,326],"duration":[],"tag_group":[],"class_list":["post-6719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-gingerbreads","tag-cinnamon","tag-ginger","tag-molasses"],"acf":[],"yoast_head":"\n