Light Tasty Molasses Free Gingerbread still packs all the flavour of traditional gingerbread. A soft sponge topped with a simple cinnamon frosting | BakeThenEat.com
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Light Tasty Molasses Free Gingerbread

Light Tasty Molasses Free Gingerbread still packs all the flavour of traditional gingerbread. A soft sponge topped with a simple ginger frosting.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake
Cuisine: British
Servings: 16 squares
Calories: 264kcal
Author: Emma

Ingredients

  • 230 grams plain / all-purpose flour 2 cups
  • 1 teaspoon baking powder and baking soda
  • 2 tablespoons ground ginger
  • 180 millilitres / 240 grams golden syrup 3/4 cup
  • 85 grams unsalted butter 2/3 stick
  • 60 grams light brown sugar 1/3 cup - packed
  • 1 large Egg
  • Drop of milk

Buttercream

  • 100 grams unsalted butter 1/2 cup
  • 250 grams Icing sugar 2 cups
  • 1 teaspoon ground ginger
  • 1 tablespoon milk

Instructions

  • Preheat your oven to 180C/350F/Gas mark 4
  • Line an 8x8 inch tin with parchment paper and set aside.
  • In a mixing bowl sieve the flour, baking powder, baking soda and ground ginger together and place to one side.
  • In a small saucepan put the golden syrup, unsalted butter and sugar together and stir together on a medium heat until the sugar has dissolved and the butter has melted, once done put aside for a minute to cool a little.
  • After a minute, add the melted ingredients to your bowl of flour. Add your egg and mix, until everything is well incorporated. Add a drop of milk to the batter to loosen it a little so it’s at dropping consistency.
  • Pop your cake in the oven for 30 – 35 minutes. Checking once 30 minutes is up as some ovens are hotter than others. You want your cake to have a rich golden colour to it and a pick to come out clean when inserted.
  • Take it out of the oven and leave it to fully cool in its tin.
  • To make the buttercream, beat the butter until it is pale and fluffy.
  • Mix in the icing sugar and ground ginger with the tablespoon milk until you have a smooth fluffy buttercream.
  • Once your cake is cool spread the buttercream over the top, sprinkles are optional.
  • Keep this cake in an airtight container in a cool environment. It will keep for 5 days.

Nutrition

Serving: 1square (out of 16) | Calories: 264kcal | Carbohydrates: 43g | Protein: 2.2g | Fat: 9.9g | Saturated Fat: 6.1g | Cholesterol: 37mg | Sodium: 153mg | Fiber: 0.5g | Sugar: 31.1g