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Sticky gingerbread cake with ginger frosting
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This impressive and delicious gingerbread cake makes a great alternative to traditional Christmas desserts. Make it the day before to let the flavours develop even more.
125g unsalted butter, plus extra for greasing
100g golden syrup
100g black treacle
4 pieces Waitrose Stem Ginger in Syrup, plus 2 tbsp syrup from the jar
3 large eggs, beaten
200ml whole milk
300g self-raising flour, sifted
150g dark muscovado sugar
1 tsp baking powder
2 tsp ground ginger
½ tsp ground white pepper
1 tsp ground cinnamon
½ tsp fine salt
For the frosting:
200g cream cheese
50g unsalted butter, softened
500g icing sugar, sifted
Thumb-sized piece root ginger
1 Preheat the oven to 180°C, gas mark 4 and grease and line two 22cm round cake tins with greaseproof paper. Combine the butter, golden syrup and black treacle in a saucepan and heat gently until the butter has melted. Set aside to cool.
2 Put the stem ginger and ginger syrup into a small food processor, blend to a smooth paste and stir into the butter and treacle mixture. Whisk the eggs and milk together until smooth then whisk into the butter and treacle mixture.
3 Combine the dry ingredients in a large bowl and rub together with your fingertips to break down the muscovado sugar to a fine crumb. Beat in the wet ingredients until smooth then divide the mixture between the two prepared tins. Bake for 30 minutes until a skewer or cocktail stick inserted into the centre comes out clean. Transfer to a wire rack to cool before turning out.
4 Meanwhile make the frosting. Beat the soft cheese and butter together in a stand mixer (or use an electric hand whisk) until smooth then gradually beat in the icing sugar. Whisk for 2 minutes until pale. Finely grate the ginger (no need to peel) then squeeze the juice through a sieve into the frosting. Beat until smooth then chill until ready to assemble.
5 When you're ready to assemble the cake, sandwich the two cakes together using half of the frosting. Pipe or spread the remaining frosting on top of the cake and serve immediately.
You can make the cake ahead of time, but it's best to ice just before serving so the frosting peaks keep their shape.
This recipe was first published in November 2014.
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