עוד לא אכלתם עוגת ג'ינג'רברד עסיסית כזאת! מתכון קל עם רוטב באטרסקוטש

על המתכון

מצרכים

• For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
• Gingerbread Cake
• ▢2½ cups (300 g) flour - plain, all purpose
• ▢2 tsp baking powder
• ▢¾ tsp baking soda
• ▢½ tsp salt
• ▢3 tsp ginger powder - ground ginger, can reduce to 2 tsp for a less spiced/more kid friendly cake
• ▢2 tsp ground cinnamon
• ▢¼ tsp ground cloves
• ▢¼ tsp ground nutmeg
• ▢1 cup (200 g) light soft brown sugar - firmly packed (see note 1)
• ▢¼ cup (57 g) unsalted butter - melted
• ▢¼ cup (55 g) unflavoured vegetable oil - I use canola oil
• ▢½ cup (140 g) blackstrap molasses - see note 2 for using regular molasses
• ▢1 large egg - room temperature
• ▢1 tsp vanilla essence/extract
• ▢¾ cup (180 g) hot water - make sure it's very hot - almost boiling
• Butterscotch Sauce
• ▢½ cup (100 g) light soft brown sugar - firmly packed (see note 1)
• ▢½ cup (120 g) whipping or heavy cream
• ▢½ tsp vanilla essence/extract
• ▢⅛ tsp ginger powder
• ▢⅛ tsp ground cinnamon
• ▢¼ cup (57 g) unsalted butter - cold, cut into cubes
• BAKING ESSENTIALS: