Nigella gingerbread cake

Nigella’s Chocolate Gingerbread Cake is made with butter, sugar, golden syrup, treacle or molasses, cloves, cinnamon, ginger, bicarbonate of soda, eggs, milk, flour, cocoa, and chocolate chips, topped with luxurious icing for a tasty dessert that takes an hour to be ready!

I can�t disentangle the smell of gingerbread from the smell of Christmas, I can think of no better welcome as people come through the door of the kitchen than the waft of it baking

This sticky gingerbread by food guru Nigella Lawson won me a ‘Bake Off’ competition whilst working at Livingetc. John Torode was one of the judges so to say I was chuffed is an understa…

I’ve been making this gingerbread since the turn of the century — it was one of my go-to recipes for the countless bake sales at my children’s schools when they were little — and my love for it never fades. The lemon icing is hardly conventional, but its bright sourness is a wonderful foil for the deep, dark spiciness of the cake. This is the gingerbread (minus said icing) I advise you to use for the Advocaat and Ginger Cake should you not want to go the shop-bought route, and when I use it…

As seen on the Christmas special of her BBC series, Cook, Eat, Repeat, Nigella's rich, spiced vegan gingerbread is a triumph of vegan baking know-how.

Full of spices, this warming Guinness gingerbread recipe from Nigella Lawson is the perfect indulgence.

This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Pine Forest bundt tin I bake it in; at other times of the year, I call this…

This recipe is another that I have been wanting to post for a really long time. Not necessarily this recipe, but a recipe for Gingerbread Ca...

Since AVB weed has been heated, it’s already decarboxylated and you can use it as is, sprinkling it on food to make, individually dosing, creating single-serve edibles

I am preposterously proud of this squidgy gingerbread, and I don’t mind who knows it. It’s everything you want from a gingerbread – sticky, spicy, deeply aromatic – and you would never miss the butter or eggs. Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know.