Gingerbread Cake with Orange Zest & Candied Ginger
Inspired by Ottolenghi's gingerbread cake: dense, sticky and deeply spiced, with orange zest and candied ginger running through it. A proper holiday cake.
Ingredients
Method
Heat the oven to 200°C and grease and flour a springform pan.
Whisk the molasses, both sugars, melted butter, eggs and orange zest together until smooth.
Sift the flour, baking soda, ginger, cinnamon and salt into a large bowl. Pour in the wet mixture and stir until just combined.
Slowly whisk in the just-boiled water — go gradually so it doesn't turn lumpy — then stir through the chopped candied ginger.
Pour the batter into the prepared pan and bake for 45 minutes, until a skewer comes out clean.
Let the cake cool in the pan for 10 minutes, then move it to a wire rack until completely cool, before transferring to a serving platter.
Dust with powdered sugar before serving, or offer whipped cream or caramel sauce alongside.
Whisk the boiling water in slowly rather than all at once, it's the difference between a smooth batter and one that looks scrambled.