Gingerbread sheet cake with brown butter lemon frosting

Set the oven to 350 and line a nine by thirteen inch pan with parchment paper or butter it well.

In a large bowl combine the flour, baking powder, baking soda and salt.

Add the ginger, cinnamon and cloves, and cardamom or allspice if using, and whisk to distribute.

In a smaller bowl combine the hot water and molasses and mix until even, so the hot water dissolves the molasses.

Whisk in the granulated sugar.

Add the melted butter.

Crack the eggs into a separate bowl to check for shell, then add them with the vanilla extract and mix.

Pour the wet into the dry and whisk until almost combined, scraping down as you go. Do not over mix.

Pour into the prepared pan and bake at 350 for 30 to 35 minutes, until the centre is springy to the touch.

For the frosting put the butter, half regular and half browned, into the mixer bowl with the zest of a lemon and a pinch of salt.

Mix about a minute on medium speed with the paddle attachment until the butter is creamy.

Add the powdered sugar, mix on low, then add the cream and increase to medium speed.

Scrape the bowl down, then mix on high about 30 seconds until light and fluffy.

Add a few more tablespoons of cream to loosen it.

Cool the cake, in the fridge to speed it up, and transfer to a serving board.

Drop the frosting on with an ice cream scoop, smooth it over the surface and swirl it.

Variation: serve plain, cut into pieces and dusted with powdered sugar, with no frosting at all.