Gingerbread Cake with Lemon Cream

 

One of my many weaknesses is ginger . . .  ginger anything really  . . . but especially gingerbread and gingerbread cakes!  Oh boy, they are truly one thing I cannot resist.

 

This fabulous Gingerbread Cake is one of my absolute favourites.  Why? Because it is easy to throw together and the end result is moist and delicious with a beautiful crumb.  

 

On its own it is a beautiful cake, baked in a Bundt pan and dusted with icing sugar.  That is my preferred tin to bake it in as it is really pretty, but you can also bake it in a 9 inch square tin or even in cupcake or muffin tins.  Do remember that you will need to adjust the bake times accordingly.

 

You could of course enjoy it plain, or warm with a lemon sauce, or ice cream. Or you could just enjoy it cold and spread with butter (don't judge!).

 

My favourite way to enjoy it however is with a lovely thick dollop of Lemon Cream!

 

Another easy make, I have included the directions for that in the recipe.

 

It is as easy as whipping some double cream and folding in some good quality lemon curd. 

 

It truly is delicious, trust me on this  . . . 

 

The cake and cream together are a marriage made in heaven! 

 

It really is a delicious combination!

  

I was only going to have a little taste today . . .  I promise  . . .  but before I knew it  . . .

Yield: Makes 16 servingsAuthor: Marie Rayner

Gingerbread Cake with Lemon Cream

prep time: 10 minscook time: 45 minstotal time: 55 mins

This delicious gingerbread cake comes together easily and can be baked in a variety of cake tins. You can bake it in an 8-cup bundt tin, a 9 inch deep square tin, or in muffin cups, adjusting the time for baking as required. The smaller the tins, the less time will be needed.

ingredients:

For the Cake

• 350g cake flour (2 1/2 cups) (to make cake flour, measure out flour and remove 5 TBS and replace with 5 TBS cornflour/cornstarch)
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp each ground cloves and allspice
• 125g butter at room temperature (1/2 cup)
• 50g soft dark brown sugar (1/4 cup)
• 350g mild molasses (1 cup)
• 1 tsp vanilla extract
• 1 large free range egg
• 240ml hot water (1 cup)
• Icing sugar to dust

For the Lemon Cream:

• 240ml double cream (1 cup)
• 72g good quality or homemade lemon curd (1/3 cup)

instructions:

1. Preheat the oven to 180*C/350*F/gas mark 4.  Butter and dust your chosen pans lightly with flour, shaking out any excess.
2. Sift together the flour, salt and spices.  Set aside.
3. Cream together the butter and brown sugar in a bowl.  Beat in the egg, molasses and vanilla, until well incorporated.
4. Add the dry ingredients alternately with the hot water, beginning and ending with the flour mixture.  Pour into the prepared pan.
5. Bake for about 45 minutes (bundt pan) or until a toothpick inserted in the centre comes out clean.  Let cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.
6. When you are ready to serve beat the cream until it forms soft peaks  Fold in the lemon curd to combine.  To serve, dust the cake with icing sugar and cut into slices, accompanying each slice with a nice dollop of lemon cream.

Created using The Recipes Generator

 

This is all that was left of that piece . . .  Oopsie!  Happy weekend! 

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