Sticky. Squidgy. Shiny. A perfect gingerbread made with some Balkan pantry staples that give it a local-ingredient twist. It draws on the historic use of “vinegar and bicarb fizz” in traditional British vinegar cakes (“Vinegarism?”) which were popular in the second World War and with thrifty cooks, when eggs were scarce. The fizz-making will channel your inner schoolgirl chemistry lab shennanigan maker; so satisfying!
“Pekmez” is a delicious Turkish fruit molasses most usually made from grapes but also mulberry (“dut”) and carob (“harnup”) too. Being rich in minerals and iron it is given to children and nursing mothers. Mixed in equal part with tahini it becomes the breakfast spread “tahin pekmez” akin to caramel sauce and just as moreish.
“Magiun de Prune” is a Romanian plum paste made by rendering down oh-so-slowly very ripe, very sweet black plums. It is sweaty work in the height of summer but the result is a store of little pots of “black gold” with many uses.
Here I’ve upped the nutrition ante with judicious additions of chia seeds, yellow pea protein and turmeric. I always find the wetness of a gingerbread batter a bit nerve wracking but this vegan recipe is tried and tested and comes out perfectly every time. There are no tricky techniques but go carefully and patiently as the weights and volumes do matter.
Ingredients (makes 16 cubes)
Wet Ingredients
- 140g vegetable oil or melted coconut oil
- 200g agave syrup (or honey (not vegan) or golden syrup)
- 200g “pekmez” (or black treacle)
- 200ml water with 125g coconut sugar dissolved in it (or regular brown sugar)
- 75g of no-sugar-added plum puree (“magiun de prune””) or 75g of finely chopped prunes plus 25ml water blended to a puree
- 50g of chopped fresh ginger plus 25ml water, blended to a puree
Spices
This is the classic gingerbread spice combination but I often use a “chai masallah” mix which has a slight star anise tang, plus 1tsp of extra ginger and the turmeric.
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cardamon
- 1 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp finely ground black pepper
- 1/2 tsp fine sea salt
Dry Ingredients
- 275g wholemeal flour (I use a nice organic one and I like the texture it brings)
- 25g yellow pea protein powder (optional. If not using add 25g more flour)
- 1tbsp chia seeds (optional. Ground flax seeds are also a good addition)
Raising Agent
- 1 tsp of bicarbonate of soda
- 2 tbsp of warm water
- 2 tsp of cider vinegar
Equipment
A Brownie tin or similar square-ish baking dish (I often use a lasagne dish) 9 x 9 inches (23cm x23cm). Baking paper and a little oil for greasing. A mixing bowl. A pyrex jug (if using a microwave for melting and dissolving) or a small saucepan. A whisk and a spatula.
How To
Preheat the oven to 170C possibly even 160C if your oven is a fierce convection one. Line the tin with baking paper and a little oil brushed on the tin.
- Puree the prunes, ginger and water or chop finely and grate. I prefer to use a small bender for this part. Set aside.
- Melt the coconut oul if using. Dissolve the sugar in the water either in your microwave or in a small saucepan. Set aside.
- Weigh into a large mixing bowl (I do this in one mixing bowl on an electric scale, remembering(!)to “zero” it for every new ingredient): the pekmez (or treacle), the honey (or syrup), the ginger and date puree, the spices, the oil and the sugar water. And give a good whisk.
- Add to the liquid the flour and chia seeds and mix very well to avoid lumps of flour and clumps of ginger-prune puree. When you are satisfied it is nice and smooth it is time for the chemistry!
- Mix the bicarbonate of soda with the 2Tbsp of warm water until pretty much dissolved, in a jug that will allow for the exciting mini explosion! Add the vinegar and enjoy the show! Once the froth subsides pour into the batter.
- Mix fairly well to allow the fizz to reach all parts of the batter and then pour into your lined tin. Place IMMEDIATELY in the oven. Any delay at this stage may decrease the effifacy of your magic bicarb potion!
- Bake for 40-50 minutes. Test this cake by feeling the crust – it should be firm and have a bit of resistance when pressed gently.
- Leave to cool and cruelly, do not cut or eat for at least a day as it improves. I also freeze cubes and serve reheated with lemon sauce in the winter as a fast dessert.