Ingredients
- ▢1¼ cup All Purpose Flour (150 grams)
- ▢1½ tsp Baking Powder
- ▢½ tsp Baking Soda
- ▢1 tsp Ground Cinnamon
- ▢1 tsp Ground Ginger
- ▢⅛ tsp Ground Cloves
- ▢¼ tsp Salt
- ▢½ cup Honey (120 ml)
- ▢½ cup Oil (120 ml)
- ▢1 large Egg
- ▢½ cup Brown Sugar (100 grams packed, I used powdered jaggery)
- ▢½+¼ Water (180 ml)
Instructions
- ▢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 ½ 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 ¼ 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..
Notes
- The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.
- The spices which i used is purely optional. you can add more or less as per your preference.
- Oil can be used for melted butter.
- Never over mix your batter, else cake may turn dense.
- Brown sugar can be substituted for jaggery.
- Honey can be substituted for treacle, golden syrup.
Nutrition
Serving: 1servings | Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
