© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A nutty version of the classic gingerbread that's wonderfully moist and full of flavour. It's spiced with ground ginger and allspice and sweetened with raw sugar and molasses. The earthy toasted hazelnuts complement this tender, robustly flavoured gingerbread perfectly. The use of molasses adds real depth of flavour and creates a slightly sticky exterior that's just irresistible. Enjoy on its own or with custard or a dollop of sweetened whipped cream. You can also take this holiday cake up a notch with this 6-Week Long Maturing Spelt Gingerbread Loaf if you could plan ahead and so you're not trying to do it all at the last minute!
175 g Unsalted butter
100 g Raw brown sugar
100 g Molasses (or golden syrup/honey)
250 ml Wholemilk
210 g All purpose flour
50 g Ground hazelnut, toasted
1 tbsp Ground ginger
1 tsp Allspice, ground
1 tsp Baking soda
100 g Hazelnuts, roasted

Preheat the oven to 180C/350F. Grease and flour a 20x10cm loaf pan or line the pan with parchment paper.
In a small saucepan, combine the butter, raw sugar, molasses, and milk. Bring to the boil, then remove from heat and set aside.
Sieve the flour, ground hazelnuts, ginger, allspice and baking soda into a large bowl. Stir in the boiled mixture until just blended. Fold the roasted hazelnuts into the batter and pour into the pr...