Ginger cake with cinnamon frosting

Ginger cake with cinnamon frosting

Ingredients

• 350g plain flour
• 350g dark brown sugar
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• ½ salt
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g butter, cubed
• 3 eggs
• 2 tbsp treacle
• 200ml milk
• 2 tbsp orange juice
• 1 orange, zest only
• 1 tsp vanilla extract

Cinnamon frosting

• 400g double cream
• 200g icing sugar
• 360g cream cheese
• ½ tbsp cinnamon

Method

1. Preheat the oven to 180C and prepare three springform baking pans, lined with baking paper and greased well.
2. In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, ginger, cinnamon, cloves, baking powder, bicarbonate of soda and salt).
3. Add the butter and mix until the mixture looks like wet sand.
4. Add the eggs, one at a time, scraping down the sides of the bowl if the mixture starts to stick.
5. Add the milk, orange juice, orange zest and vanilla and beat until the mixture is smooth.
6. Divide the mixture in the three pans and bake in the oven for 25 mins until a skewer poked into the centre of the cake comes out clean.
7. Remove from the oven and allow to cool in the pan for 10 mins before removing and placing on a wire rack to cool completely.
8. To make the frosting, whip the double cream and the icing sugar until you have soft peaks.
9. Remove from the mixer and beat the cream cheese with the cinnamon.
10. Slowly add the whipped cream, beating as you go along. Don’t overbeat.
11. When the cake is completely cold, place a large dollop of the frosting onto the bottom tier and top with the second tier. Repeat with the third tier.
12. Place some more frosting over the top and the sides and smooth over.
13. Decorate with ginger biscuits.