GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING

This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations! Decorate with gingerbread cookies or meringue kisses.

COOK TIME : 25 mins

INGREDIENTS

For the gingerbread cake
Dry ingredients

350g | 12.3oz plain flour
330g | 11.6oz dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tbsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
––––––––
3 large eggs
2 tbsp treacle (molasses)
200g | 7oz cold unsalted butter, cubed
200ml | 7fl oz whole milk + 1 tbsp fresh orange or lemon juice
1 tsp vanilla extract
zest of 1 orange
3 tbsp very finely diced candied (crystallised) ginger

For the frosting

• 300g | 10.5oz full-fat cream cheese
• ½ tbsp ground cinnamon (or vanilla paste)
• 400g | 7oz double cream, whipped to soft peaks
• 200g | 7oz icing (powdered) sugar

METHOD

1. Preheat the oven to 180C (350F). Grease and line three cake tins - or spray with cake release.
2. Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
3. ..........

For full method you can visit supergoldenbakes.com.

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