Having recently moved to wales, my first bake in my new kitchen had to be a TRADITIONAL welsh recipe!
A good friend of mine gave me a Welsh recipe book as a house warming gift - she knows me so well - and this gem of a recipe was in the cake section. I baked it back in April (and again since, it's so good) but wanted to share the recipe with you, as I love a regional bake.
The sponge is firm but not heavy, a perfect cake. Funnily enough, as you see, there's no ginger - ground or fresh - in this gingerbread, but the zesty fruit peel gives it a zing.
You could even tweak it to make it vegan: Use dairy free 'butter' and soya milk instead of the dairy versions.
Top Tip: Make sure you have all the ingredients before you start, as obvious as it sounds. I had to buy in some cream of tartar powder, as I don't think I've ever used it before.
It's utterly delicious. Why don't you try the recipe yourself - or get me to deliver one for you!
For Goodness Cake
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!