## At ‘La Ola Fresca’ we have long been using ginger!  Mainly, for its all pervasive anti-inflammatory powers, anti-nausea and anti-oxidant qualities.  The cultivation of this warming and invocative spice goes back 5000 years and is top ingredient on my list of potions.  In this recipe for our ‘Treacle Treat Gingerbread Cake’ butter melts in your pot with dark brown sugar and treacle, mixed with ginger, flour, milk and egg.  Scents and colours are brought together…and that’s before you even eaten it!


225g / 1/2 lb Self-raising flour or

Plain flour with 1 dessert spoon baking powder mixed in

1 tablespoon dried oatmeal

2 heaped teaspoons dried ginger

Pinch of salt

60g/2oz dark brown demerara sugar

85g/3oz butter

1/2lb 226g Dark Treacle * or mix with golden syrup

Cup of milk approx

1 free range egg

* If you can’t find treacle use molasses (melaza in Spanish) in equal quantity



Heat the oven to 350F 180C Prepare a medium size loaf tin with baking paper.

Sieve all the dry ingredients together.  Warm sugar, butter and treacle, without over-heating.  Warm milk and beat egg being careful not to overheat.  This is the intoxicating moment; combine all ingredients and mix thoroughly.

Pour into a greased and lined baking tin and bake for about 1 ½  hours being careful not to burn the outer layers.  Drop oven temperature if necessary.  Remove from oven when a skewer comes out clean and centre is firm.

If you think your family need feeding up, slap extra butter or cheddar cheese on your slices of gingerbread. 


C/ Musico Magenti, 11

Tel:610 026 305 (For reservations)

Zona Benimaclet   for opening and closing times

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