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Moist Gingerbread Christmas Cake with Cream Cheese Frosting

Prep

20 min

Bake

30 mins

Serves

8 to 10

Difficulty

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.

made using

Demerara Rough Cut Sugar Cubes

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Instructions
Ingredients
Reviews

For the cake

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 140°C (284° F) set to fan.

Step 4

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.

Step 5

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

Step 1

In a mixer's bowl, beat the cream cheese with the paddle attachment at medium speed, until fluffy.

Step 2

Add the honey and keep beating until there is a uniform mixture.

Step 3

Remove the bowl from the mixer, and with a spoon spread the frosting onto the cake.

Step 4

Sprinkle with the ground ginger, and serve.

Ingredients – 11 items

Serving

1

For the cake

Orange-juice

Orange juice

Fresh

220 g

Unrefined Demerara

100 g
Orange-zest

Zest of one large orange

Lemon-zest

Zest of one lemon

Flour

All purpose flour

220 g
Baking-powder

Baking powder

1/2 tsp
Baking-soda

Baking soda

1 tsp
Ginger-Ground

Ground ginger

3 g
Salt-table

Salt

2 g
Butter

Butter, melted

150 g

For the frosting

Cream-cheese

Cream cheese

Room temperature

300 g
Ginger-Ground

Ground ginger

To sprinkle

1 tsp

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

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