this recipe from Taste.com.au. To be honest, I didn't even remember that I had tried it before until I was checking my blog posts for 'ginger'; then I was reminded of why this recipe is less than perfect - it is just too light and cake-y!
I've tried this gingerbread with variations before - adding orange zest, chopped stem ginger and candied peel - but this time I intended to follow the recipe exactly, until I found myself 50g short of enough golden syrup and had to add some black treacle too. The result was still quite a pale gingerbread.
The best thing about this cake is that it is very quick to make, and has a good flavour. I really prefer gingerbread to be darker, denser and stickier, although this sort is probably better for summer eating. I can imagine it making a tasty dessert eaten with some poached or roasted rhubarb, and cream!
I must try to remember that this isn't one of my favourite recipes next time I 'find' it online.