Recipe: Gingerbread Snack Cake

February 25, 2016

Well hello decor8 readers! Allow me to introduce myself. My name is Rachel Korinek and I’m a professional food photographer from Melbourne, Australia. I run a blog called Two Loves Studio, a space where you can come hungry and leave inspired with a new perspective on your passions. I feel really excited and humbled to be able to share this column with you for 2016! I am sure many of you share my ‘two loves’, food and photography.

Recipe: Gingerbread Snack Cake

To kick start this year’s column I am sharing with you a Gingerbread Snack Cake, but first a little bit about me. I am a self-taught freelance food photographer currently living in Melbourne. I love the outdoors, hiking and camping in national parks, I’ve studied business and education and have been lucky enough to have travelled the world. I love Asian food and can’t get enough of dishes that call for homemade broths. Over the past few years of sharing my journey into food and photography on Two Loves Studio, I’ve made invaluable and unexpected friendships with other passionate creative and readers alike. I am eager to get to know all of you and my aim is to inspire you to live a life you love, what ever that may entail!

Being aware of the seasonal differences between hemispheres and that Australia is out of sync with the vast majority of the world’s population, my aim is to give you recipes that can span multiples seasons without missing out sharing my favorite creations that use much anticipated seasonal produce. Despite the seasons, good food enjoyed with loved ones is what is most important.

Recipe: Gingerbread Snack Cake
Recipe: Gingerbread Snack Cake

I have just spent a month in Canada with my husband’s family for the holidays and made a point of heading to the grocery store to check out what was available during the winter for this column. I was totally surprised by the availability of summer produce that gets shipped up from the warmer countries around the Caribbean region. It is perhaps a little alarming at the amount of food that we ship around the globe to ensure we can always have produce that would normally be out of season. There is a big trend in Melbourne of supporting locally grown produce and sustainable businesses. Being a food photographer, this isn’t always possible, as you have to adhere to what a client needs for a recipe to be shot, but for my personal consumption of food – I try to shop local where I can.


Now onto the recipe. With the holidays and endless hours of prepping and cooking delicious food long behind us, I’m sure many of us are longing for an enjoyable yet simple recipe to share next time we get together with family and friends. This may also be a nice treat for your Easter table?

I am a total advocate for ginger. I am always pushing for it to be included in our dinner dishes, much to the debate of my husband Matt. “Mmmm, I don’t think that goes together” he’ll often say, (I won’t get into who’s right or wrong!). I feel like my ginger tolerance is like that of chilli. It builds up over time and I need more and more. Don’t however be alarmed by the amount of ginger in this recipe. You want to be able to taste it right? It is also totally fine to halve the amount of ground ginger if you’re not its number one fan.

Recipe: Gingerbread Snack Cake

Ginger is such a versatile ingredient. It can warm us up on cold days, yet refresh us on not ones, help us when our tummies are upset and when our body is suffering from inflammation and pain.


1/2 cup pain, all purpose flour
1 1/2 tablespoons ground ginger
1 teaspoon allspice
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup boiling water
1/2 teaspoon baking soda
1 tablespoon ginger, finely minced
110g butter, chopped
1/2 cup brown sugar
1/4 cup golden syrup or molasses
1/4 cup maple syrup
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon orange zest (optional)
1 free range egg

Icing sugar to dust

Preheat the oven to 180 C/ 350 F. Grease and line a 20cm x 20cm (9” x 9”) cake tin. In a small bowl, add baking soda and boiling water and stir. Once combined, add finely diced ginger. Set aside. In a large bowl, sift together flour, ground ginger, allspice, baking powder. Add salt and mix until combined. Set aside.

Using an electric mixer, cream butter and sugar together. Add both syrups, vanilla, orange zest and baking soda mixture and beat until fully incorporated. Slowly add the flour /dry ingredients into the mixture and beat until fully combined. Add in the egg and continue to beat until the egg is incorporated.

Pour the mixture into the prepared tin and bake for 30 minutes or until lightly golden and the cake is bounces back at the touch. Remove and allow to cool.

With a sharp knife, trim the edges of the cake and slice evenly into small serving squares. Dust with icing sugar and serve.

NOTE: This cake is best served in small bit sized squares, and can make an impressive stack dusted with icing sugar. Accompanied with a cup of tea in one hand or a gin and tonic in the other.

This is NOT a sponsored post but we do want to thank West Elm for supplying the serve ware. The gorgeous colors of slate and gold go perfectly with the warm tones of the gingerbread. Shop list: Coloured Glaze Pinch Bowls, Coloured Glaze Prep Bowls, Raw Wood Boards, Scrape Serveware, Gold Flateware Set, Ikat Mini Lattice Napkin Set and Slate Placement.

See you next month, decor8 readers – Rachel.

(Photography, Styling and Text: Rachel, Two Loves Studio.)


  • Reply Katie February 25, 2016 at 5:45 pm

    ooh, this looks delicious, may have to give it a go and make it myself :)
    Katee x

  • Reply Ms. Shives February 25, 2016 at 6:09 pm

    “if you’re not its number one fan…” gave me a good chuckle!
    I’m fresh out of molasses but will get on it and try this recipe, I’m always looking to up my cake game ;)
    Merci les filles!

  • Reply merilyn February 26, 2016 at 4:44 am

    isn’t the internet amazing Rachel! … you know that I love your work!
    I subscribe to your blog in Australia where I live also!
    I have been following holly for many years too!
    much love m:)X

  • Reply Abbie E. February 26, 2016 at 5:26 am

    Looks so yummy!
    Abbie E.

  • Reply Sarah Le Donne February 26, 2016 at 2:19 pm

    Oh dear, this sounds AND looks super delicious! Need to try it out soon, really like ginger these days!

  • Reply Trina February 26, 2016 at 2:25 pm

    Just what I’m craving! And with a cup of tea sounds superb! Thank you!

  • Reply Aubrey February 26, 2016 at 4:29 pm

    I am a big fan of ginger too. Mostly with cookies. And with some dark beer. xo

  • Reply Brasserie Louis February 29, 2016 at 11:55 am

    Mouthwatering recipe !! I have noted the recipe and will prepare it today for my children. Hope they would love it. Thanks Rachel for sharing this post :)

  • Reply wim February 29, 2016 at 6:39 pm

    This looks delicious and great to prepare once. Nice pictures.

  • Reply dominique March 7, 2016 at 3:03 pm

    im going to try this recipe ! thx for sharing

  • Reply Rachel Korinek March 7, 2016 at 9:56 pm

    Glad it gave you a chuckle! Can’t wait for you to try the recipe when you’ve stocked up on molasses! x

  • Reply Christinw March 20, 2016 at 7:44 am

    I made the cake last night and although the end product is nice it is far denser than I anticipated and much darker and denser than it looks in the photographs;more like a traditional gingerbread.

  • Reply Christine March 20, 2016 at 7:51 am

    The cake is denser than it looks in the photographs more like a traditional gingerbread but given the relatively high percentage of liquid sweeteners proportionate to the dry ingredients that wasn’t a particular surprise. It tastes fine though I’ not sure that I would make it again as I personally prefer a less dense and drier ginger cake.

  • Reply Rachel April 27, 2016 at 5:02 am

    Hey Christine. Sorry to hear that you were disappointed by this recipe. Yes, this cake is moist for sure and I agree with you I do like a good dry ginger snap any day. Thanks for trying out my recipe and I hope you can find one that suits your taste perfectly. Have a great day!

  • Reply Susan May 6, 2016 at 2:08 am

    I am questioning the 1/2 cup of flour listed – I think it is far too little for a 9″ cake. Perhaps this would explain the dense cakes being reported? Please check. I am dying to try this one!

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