Einkorn is an ancient variety of wheat with a rich flavor. Many people find it easier to digest than modern varieties, but regardless of its benefits, einkorn has a beautiful soft crumb and makes excellent quick breads and pastries. That rich flavor and soft texture make it the perfect companion for sweet, warming spices in this classic gingerbread.In this recipe, we also use whole, unrefined sugar. Not only does it retain more minerals than white sugar, but its rich flavor gives the gingerbread a boost. Sucanat and rapadura are excellent choices, but you can also use coconut sugar if you prefer.
Heat the oven to 350 F. Then flour and grease a 9-inch square baking dish.
In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, cloves, and cardamom together.
In a separate bowl, whisk the melted butter, ginger, molasses, and buttermilk together. Then, beat the wet ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the candied ginger.
Pour the batter into the prepared pan, taking care to scoop out all the batter from the sides of the bowl. Then bake for 30 to 35 minutes or until a toothpick inserted into the center of the pan comes out clean.
Let the cake cool in the pan for about 5 minutes, and then turn it out onto a wire rack to cool completely. Dust with powdered sugar and serve. Store any leftovers in a tightly sealed container at room temperature for up to 3 days.