Gingerbread

As no air is beaten into this style of moist cake, its lightness comes from a raising agent, in this case, bicarbonate of soda. I like to make gingerbread extra spicy by adding chopped crystallized ginger but you can also add some sultanas, raisins or walnuts for extra gooeyness and texture. Gingerbread gets even stickier if wrapped and left for a few days in an airtight tin before cutting.