This gingerbread is based on a Finnish recipe (called mjuk pepperkaka) and is excellent served warm with whipped cream, or cold, sliced and spread with butter. Cut into small squares is can also work well as a spicy tray-bake. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.
This recipe makes 16 2inch cakes from an 8inch (20cm) square cake tin.