Nicoles Table
Gingerbread Cake with Lemon Curd

Gingerbread Cake with Lemon Curd


  • 1 ¼ Cup (150 grams) all purpose flour
  • 1 ½ Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ¾ Teaspoon cinnamon powder
  • ½ Teaspoon ginger powder
  • A Pinch of ground cloves
  • ¼ Teaspoon salt
  • 1 Tablespoon freshly grated ginger
  • ½ Cup honey (120 ml)
  • ½ Cup (120 ml) oil
  • 1 Large egg
  • ½ Cup (100 grams packed) brown sugar
  • ¾ Cup (180 ml) water


01Preheat oven to 325 (160 o C), line a 9 inch (20cm) square baking pan with parchment paper and grease it well with oil. Set aside.

02In a saucepan bring 1/2 cup (150mi) of water and 1 tablespoon of grated ginger to a boil. Take it off the heat and add the honey and mix well to combine. Next add the baking soda and again mix well. Next add in 1/4 cup (100ml) of water and mix well. Set aside to allow it to cool.

03Grab a bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.

04In a second bowl, add oil, brown sugar and mix. Add in egg and whisk well.

05Mix in half of the flour and fold gently. Follow up by adding all the honey mix and mix well. Add in the remaining flour and mix well too.

06Pour the batter in the cake pan and bake this for 40 to 45 mins or until an inserted toothpick comes out clean.

07Remove from oven and let it cool down completely. Unmold the cake and peel off the parchment paper. Slice into 9 to 12 squares and enjoy on each piece on its own or with a liberal amount of Lemon Curd!


The Lemon Curd

You might be familiar with Lemon Curd if you are British, but it is not as common in the States. As a Montserratian (which is a colony of the UK) I grew up eating Lemon Curd with my Gingerbread Cake. Give it a try and experiment with using it with other desserts too!


  • ½ Cup Butter
  • Zest of 1 lemon
  • ½ Cup lemon juice
  • 1 ½ Cups sugar
  • ¼ Teaspoon salt
  • 3 Eggs
  • 3 Egg yolks

Melt butter on top of a double boiler. Stir in lemon zest, lemon juice, sugar and salt. Slightly beat the eggs with the yolks, and blend into the sugar mixture.

Cook the mixture over simmering water, using a whisk until the curd becomes thick and smooth, about 20 minutes. Remove from the heat, and cool. Pour the curd in a sterilized bottle and store in the fridge.

Will keep in the fridge up to 2 months.

Please let us know how you like this Gingerbread Cake and Lemon Curd recipe via our Contact Us page, our Facebook Page, or Instagram.

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