Russian Caravan Sticky Gingerbread Loaf
A dark, sticky gingerbread loaf made with strong Russian Caravan, black treacle, and warm spices—dense, smoky-sweet, and perfect with another cup of the same tea.
Gingerbread loaf cake (think classic English parkin or sticky ginger cake) is the natural sweet home for Russian Caravan. The blend's smoky-malty body slips into the batter and amplifies the molasses and ginger without overpowering them.
The tea works two ways here: brewed extra strong as part of the liquid, and finely ground in the dry ingredients. The brew gives moisture and a tannic backbone; the ground leaves give micro-pockets of smoky depth throughout the crumb.
Black treacle (or molasses) is non-negotiable—it provides the bittersweet darkness that makes a real sticky gingerbread. Combined with brown sugar and warm spices (ginger, cinnamon, a pinch of clove), it bakes into something that feels like a winter hug.
Let the cake mature for a day wrapped in parchment and foil. The crumb gets stickier and the flavors deepen. Serve sliced, with butter or a dollop of crème fraîche, and a fresh pot of Russian Caravan on the side.
Ingredients
- 175g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tbsp finely ground Russian Caravan tea (about 2 tea bags)
- 120g unsalted butter
- 100g dark brown sugar
- 150g black treacle (or molasses)
- 50g golden syrup (or honey)
- 150 ml strongly brewed Russian Caravan tea, hot (2 bags in 150 ml water, steeped 5 min)
- 2 large eggs, lightly beaten
- 1 tbsp fresh ginger, finely grated
How to make it
- 1Preheat oven to 160°C (325°F). Line a 900g loaf tin with parchment.
- 2Sift flour, baking soda, ground ginger, cinnamon, cloves, salt, and ground tea leaves into a bowl.
- 3In a saucepan, gently melt butter, brown sugar, treacle, and golden syrup until smooth. Do not boil. Remove from heat.
- 4Pour the hot brewed tea into the butter mixture and stir. Let cool 5 minutes.
- 5Whisk eggs and fresh ginger into the cooled syrup mixture.
- 6Pour wet into dry and whisk until smooth. The batter will be loose—that is correct.
- 7Pour into the loaf tin and bake 55–65 minutes until a skewer comes out with a few moist crumbs.
- 8Cool fully in the tin, then wrap in parchment and foil. Rest at room temperature 24 hours before slicing for best texture.
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