Lighten up your holidays with fluffy buttermilk gingerbread

Although some time is still left until the holidays, we already miss the aromas of cinnamon, cloves, and cardamom. These are the scents of spices that are associated with Christmas. And with spices, gingerbread is a given.

For hundreds of years, gingerbread has been associated with holiday traditions. It is a honey-based pastry with a large amount of spices, quite heavy, and very aromatic. In many families, it is customary to bake maturing gingerbread specifically for the holidays. It requires a lot of work and attention. Not only is it labor-intensive, but its taste is also too heavy for many people.

If you don't like classic gingerbread, you can bake a lighter version. It will have the characteristic spices but a completely different texture. This gingerbread is fluffy and delicate, and its preparation is so simple that even beginners can handle it. I use buttermilk, which makes the dough light but also moist. It doesn't dry out quickly. You can make it like most gingerbreads a few days before the holidays or for a pre-Christmas gathering in December.

Ingredients:

• 2 1/3 cups of cake flour
• 2 cups of buttermilk
• 3/4 cup of sugar
• 1/3 cup of canola oil
• 1 egg
• 4 tablespoons of plum or currant jam
• 2 tablespoons of cocoa
• Cardamom, cinnamon, cloves to taste, or you can use a ready-made spice mix
• 2 teaspoons of baking soda
• A pinch of salt

Instructions:

1. Mix the flour with cocoa, spices, and baking soda.
2. Prepare the wet ingredients: combine the buttermilk with the egg, and add oil and jam.
3. Add sugar and salt to the wet ingredients and mix thoroughly.
4. Then add the flour mixture with cocoa, spices, and baking soda. Mix everything.
5. Pour the batter into a pan lined with baking paper.
6. Place it in an oven preheated to 340 degrees Fahrenheit.
7. Bake the gingerbread for about 50 minutes until a toothpick comes out dry.