About this recipe:The coffee in this gingerbread is what makes this cake special, adding wonderful depth of flavour. It is perfectly spiced, with a combination of ginger, cinnamon, cloves and allspice. If you use margarine instead of butter, this gingerbread can be dairy free.
200g caster sugar
2 large eggs
120ml strong brewed coffee, cooled
2 teaspoons vanilla extract
1 1/2 teaspoons lemon or orange zest
250g plain flour
2 dessertspoons ground ginger
1 dessertspoon ground cinnamon
1 1/2 teaspoons bicarbonate of soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Beat together the butter and sugar until light and creamy. Add treacle, eggs, cooled coffee, vanilla and citrus zest. Beat to combine.
Sift together the dry ingredients. Mix into butter mixture. Tip into the prepared baking dish and bake 30 to 40 minutes, until a skewer comes out clean.