Thanks for sharing. I believe I knew that you could get a mix, and interesting to see what you put in yours. It's like lots of blends, they definitely vary from one family to another. I drew on a few different recipes I found for the mix in this one which is slightly different, though I am sure you could use a range of blends. Yours sounds a lovely flavor, too. And I can see the little bit of cocoa powder being good in there too - it's certainly great in the glaze here.

All spices are ground and as I find it difficult to weigh small quantities like that, I usually just convert to teaspoons (not necessarily the same in grams but I keep the same proportions - 1 tsp for every 10 grams, so nutmeg, allspice and pepper are all 1 tsp, cloves and cardamom 1.5 tsp, ginger 2 tsp, and cinnamon 5 tsp). We use about 1 to 2 tablespoons in a recipe, depending on how spicy you like your gingerbread to be. It is the most wonderful flavor!

Most traditional recipes also use a little bit of coco powder, the mix of warm spices, coco flavors and orange zest is what makes this cake incredible.

Glad to hear you enjoyed!

Yes you could, you'd want an 8 or 9in round (I'd say 8in would be better to be a bit deeper, at least 2in deep tin). Since the cake will be thinner it will cook a bit quicker, so I'd keep a close eye after say 30minutes and test the middle for doneness every few minutes.

Thanks, the flavors all work so well.

Thanks, it's very popular here!

It's funny, you think you should need ginger but really this combination just doesn't miss it at all.

They all add something to it, and so tasty!

Thanks, yes the flavors are wonderful and work so well together.

It's such a tasty treat.

I know, it does feel funny to have gingerbread without ginger as such but this is really so tasty you'll more than forgive it 🙂

All those spices definitely make it a lovely color (and flavor)!

Thanks, the spices and honey in this are so tasty!