Recipes, Techniques

Gingerbread Cake with Fudge Icing

When one thinks of Christmas, one inevitably thinks ‘gingerbread’. Whether it be crisp and crunchy gingerbread cookies stuffed in a stocking, soft and sticky gingerbread cake one eats on Christmas day or gingerbread flavoured hot chocolate you sip in front of a crackling log fire while you listen to Christmas carols, gingerbread has always been a holiday favourite, announcing the beginning of the festive season

frosty morning leaves, by Stewart Abela
Frosty morning leaves

T’is the season for warm gingerbread cake and glowing red berries, and this week I decided to try my hand at this delicious gingerbread cake. Whether you eat it by the fire as you listen to Christmas carols or give it as a personalized gift, this gingerbread cake will never cease to amaze… I hope you enjoy it as much as I have, and don’t forget to have fun!

Recipe

Cost: ++
Difficulty +

Ingredients

  • 100g caster sugar
  • 115g butter softened
  • 2 eggs
  • 350g flour
  • 3 teaspoons baking powder
  • 260g molasses or caramel
  • A pinch of salt
  • 230g boiling water
  • 1 teaspoon natural vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice

For the icing and decorating

  • 100g icing sugar
  • 500g mascarpone
  • 3 tablespoons of molasses or caramel
  • A few drops of natural vanilla extract
  • 100g pomegranate berries
  • 50g raspberries
  • 50g blueberries

Preheat the oven to 180°C (350°F). Grease a baking pan and reserve for later.

Gingerbread cake mixture
Gingerbread cake mixture

In a large bowl, cream the butter and sugar until smooth. Add the molasses, vanilla extract, and both eggs and mix well. In another bowl, sift the flour, baking powder, salt, and spices together. Then pour into the sugar and butter mixture and beat until creamy and smooth. Pour in the boiling water and stir until completely absorbed. Bake for approximately 45 minutes or until the tip of a knife comes out clean, then leave to cool for about 1h before icing (this gingerbread cake can be eaten plain or with a creamy fudge icing).

For the fudge icing

Whip the mascarpone and icing sugar together, then add the caramel (or molasses) and vanilla extract and beat again until smooth. With a long spatula ice the cake: start with the top and finish up with the sides. make sure the icing is nice and even. Pipe some icing around the bottom of the cake and add pomegranate seeds. They will look like jewels and add extra sparkle to the bottom of the cake.

Then, pipe a layer of icing around the top of the cake and add some pomegranate seeds. Decorate with a few raspberries and blueberries.

You can either consider your cake finished or continue piping some icing around the bottom of the cake to make a double layer of icing. Either way, your cake will look beautiful and taste delicious! (I also ate some gingerbread cake still warm from the oven and without the fudge icing and it was absolutely heavenly, for those of you who aren’t a great fan of rich, creamy icing!)

Cut yourself a large slice of gingerbread cake and cozy up in front of a warm log fire… This cake was so scrumptious, I found it hard to resist a second slice…

I hope to see you here next week – I will be making holiday gingerbread cookies to continue the festive season…

Cécile.

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