Gingerbread Squares

It was my turn to be on the morning tea roster at church, along with another lady. I served a platter of fresh fruit, crunchy vegies with Sweet Chilli Hommus, chocolate cake, potato chips and this delicious gingerbread cake which I had never made before.

I adapted from this recipe substituting Origan Egg Free and soy milk for eggs and cows milk. The cake took about 45 minutes to cook in a moderate oven and a knife inserted in the centre came out clean, I knew it was ready.

When it was cold, I decorated the cake with lemon icing and scattered walnuts on top.

Gingerbread Squares

1 1/2 cups plain flour
3/4 cup self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 1/2 teaspoon mixed spice
1 cup brown sugar
3/4 cup canola oil
1 cup golden syrup
Egg substitute equivalant of two eggs
3/4 cup soy milk

Preheat oven to 180°C. Grease a 5cm deep, 21cm x 31cm (base) slab pan and line base and sides with baking paper.Sift flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Add sugar and stir until well combined. Combine oil, golden syrup, egg substitute and soy milk in a large jug. Add to dry ingredients. Stir until just combined. It should look a little lumpy. Pour mixture into pan. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.