Light and fluffy: Reinventing the classic gingerbread recipe

Although there is still some time until the holidays, we already miss the aromas of cinnamon, cloves, and cardamom. It's the scents of these spices that evoke Christmas. And when it comes to spices, gingerbread is a must.

For hundreds of years, gingerbread has been linked to holiday traditions. It's a honey-based pastry with a generous amount of spices, quite heavy but very aromatic. Many families traditionally bake maturing gingerbread specifically for the holidays. It requires significant effort and attention. Not only is it labor-intensive, but its taste is also too intense for many people.

If you're not a fan of classic gingerbread, try baking a lighter version. It retains the characteristic spices, but the texture is entirely different. This gingerbread is fluffy and delicate, and its preparation is simple enough for beginners to handle. I use buttermilk, which makes the dough light yet moist. It also prevents it from drying out quickly. You can make it a few days before the holidays or for a pre-Christmas gathering in December.

Ingredients:

• 2 1/3 cups of cake flour,
• 2 cups of buttermilk,
• 3/4 cup of sugar,
• 1/3 cup of canola oil,
• 1 egg,
• 4 tablespoons of plum or currant jam,
• 2 tablespoons of cocoa,
• cardamom, cinnamon, cloves to taste, or you can use a pre-made spice mix,
• 2 teaspoons of baking soda,
• a pinch of salt.

Instructions:

1. Mix the flour with cocoa, spices, and baking soda.
2. Prepare the wet ingredients: combine the buttermilk with the egg, add oil and jam.
3. Add sugar and salt to the wet ingredients, and mix thoroughly.
4. Then add the flour mixture with cocoa, spices, and baking soda. Mix everything together.
5. Pour the batter into a pan lined with baking paper.
6. Place it in an oven preheated to 170 degrees Celsius.
7. Bake the gingerbread for about 50 minutes, or until a toothpick comes out clean.