Prep
20 minBake
30 minsServes
8 to 10Difficulty
Hard About
A Christmas Cake that's not so traditional. Made with gingerbread and cream cheese frosting, it's the ultimate cake for the festive season.
For the cake
In a pot, add the orange juice, sugar, honey, and the zests. Place it over medium heat, and let the mixture heat up. When the sugar melts, remove from the heat and set it aside to cool.
In a bowl, mix the solid ingredients (flour, baking powder, baking soda, ginger, salt) and then, add the liquid mixture by mixing with a spatula. Lastly, add the melted butter and let the mixture cool.
Preheat the oven to 140Β°C (284Β° F) set to fan.
In a non-stick 20x30 cm baking pan (or in a simple baking pan lined with parchment paper) add the mixture, which should have a 1-1,5 cm thickness.
Bake for 30 minutes, until it gets slightly golden. You will know when it is ready if you stick a table knife inside, and it comes out clean. Take it out of the oven, set it on a rack to cool completely.
For the frosting
In a mixer's bowl, beat the cream cheese with the paddle attachment at medium speed, until fluffy.
Add the honey and keep beating until there is a uniform mixture.
Remove the bowl from the mixer, and with a spoon spread the frosting onto the cake.
Sprinkle with the ground ginger, and serve.
Ingredients β 11 items
1
For the cake
Orange juice
Fresh
Unrefined Demerara
Zest of one large orange
Zest of one lemon
All purpose flour
Baking powder
Baking soda
Ground ginger
Salt
Butter, melted
For the frosting
Cream cheese
Room temperature
Ground ginger
To sprinkle
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