You should stop abandoning gingerbread in the summer. The secret to summer gingerbread is pairing it with seasonal fruit and ice cream. You can give this recipe an extra pop of flavor by folding in a teaspoon of lemon zest or cardamom. You can also easily replace the half-and-half with milk or almond milk. If you’re going to get fancy with any of your ingredients, go for the highest-quality molasses, which will have the biggest impact on the flavor. Like most gingerbreads, this ages well and is better the next day.
1 8-inch pan
- Preheat oven to 350°F. Lightly butter an eight-inch pan.
- Whisk together pastry flour and all-purpose flour. Stir in ginger, cinnamon, baking soda, salt, and sugar until fully combined.
- Stir in melted butter, egg, half-and-half, molasses, and hot water. Bake for 40 minutes or until the gingerbread is springy to the touch.
Claire Margine is a freelance food writer living in San Francisco. Her writing has appeared in Bon Appetit, Lucky Peach, Paste, and more.