Sparkling gingerbread from Snacking Cakes: Simple Treats for Anytime Cravings (page 123) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whiskey caramel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Chibblywibbly on March 19, 2026

    Easy and delicious

  • Beck001 on December 13, 2025

    Fantastic cake - I added slightly less sugar on top which still worked

  • Victoria_from_London on November 03, 2025

    I regularly make this and overhear great feedback! I usually make it with a GF flour blend and it's faultless. I follow Shauna Ahern's model ( 76g pearl millet (bajri), 56g potato starch and 56g glutinous rice flour.)

  • thefritschkitchen on November 22, 2024

    Fantastic gingerbread recipe, great flavor and will be making it again

  • breadenthusiast on November 12, 2024

    Nice cake, will certainly make it again in the future. Despite the amounts and different types of ginger the ginger flavour is not at all overpowering.

  • MollyB on March 11, 2024

    Delicious cake, maybe a bit better on the 2nd day than the day it was made. I made the 8-inch square version, and my cake sank a bit in the middle, probably because I'm at 5000 ft. I'd recommend some high altitude adjustments for the recipe if you live at a higher altitude - next time I'll try reducing the leaveners a bit, adding a little more liquid, and maybe upping the initial temperature by 10-15 deg.

  • kari500 on October 08, 2023

    I don’t really much like gingerbread. But a friend made this recently, and I absolutely loved it. I took some home, and wished I had taken more. I’ll make it myself, probably around the holidays.

  • Zoosie on July 27, 2023

    I usually make 1/2 the recipe and bake for 25 minutes. It's delicious.

  • averythingcooks on December 15, 2022

    I cut this in 1/2 for a 6" cake and absolutely love the warm ginger flavours + the little crunch on top (I used demerara sugar). My only issue is that the last couple of 6" efforts seemed to take forever to bake in the middle resulting in drier than I'd like outer edges (my issue - not the recipe).

  • et12 on December 14, 2022

    This is a delicious ginger cake. House smelled amazing, the cake was not too dense but plenty moist with strong ginger flavour and good crust.

  • Kag2020 on December 13, 2022

    Made half the recipe using a six-inch pan. Done in 32 minutes. Delicious and the three different forms of ginger were perfect, not overpowering. Perhaps a small grind of pepper added the next time.

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