Although the weather in London this week’s has become fairly mild, we are officially in the depths of Autumn. I know this as my craving for sweet deep and warming flavours like ginger, nutmeg and other spices has started creeping in to my mind.
This recipe I worked on with my fellow baker Sam and I have to say is now a firm favourite. This tray bake is a winner not only because of the taste but also it is multi-purpose! Hot, cold, fresh or a few days old it still tastes wonderful. The rich flavours are so warmly wonderful you almost want it to be cold outdoors so you can snuggle up with a hot drink and a slice of this gingerbread cake.
I guarantee this one will make you smile. It is like hug in your mouth.
425g Golden Syrup
115g Unsalted Butter
65g Dark Brown Muscavado Sugar
50g Orange Marmalade
2 Large Eggs
160ml Milk (I used semi skimmed)
115g Self Raising Flour
115g Wholewheat Flour
1.5 tsp Baking Powder
1 tsp Ground Cinnamon
4 tsp Ground ginger (This is for quite spicy gingerbread cake, if you don’t want it quite as spicy use only 2 tsp)
0.5 tsp Bicarbonate of Soda
A pinch of salt
300g Cream Cheese
150g Caster Sugar
1. Pre-heat the oven to 160c
2. Line a traybake tin or any tin you have (I used a foil traybake tin from Lakeland) with greaseproof paper or parchment
3. Put the butter, sugar, golden syrup and marmalade in a pan together and heat over a medium/low heat until well mixed. Put this aside to cool for 10mins. (You might need to stick it in the fridge to help it cool down)
4. Whisk in a bowl the eggs and milk and add* to the liquid mixture whisking these both together.
*Make sure the liquid mixture is cool enough other wise the egg mix will scramble!
5. In a large bowl or alternatively in your food mixer mix together all the dry ingredients – all flours, baking powder, cinnamon, ginger, baking soda and salt
6. Add the liquid mix to the dry ingredients mix thoroughly till fully combined and smooth
7. Pour the mixture into the prepared tin
8. Bake for 50-60mins, check after 45mins just in case. You will know when it is ready as the cake will be springy and when prodded will come out clean. Mine sometimes can burn on the edges a bit. You can just cut this off if needs be!
9. Keep the gingerbread cake in the tin to cool on a wire rack, it may shrink away from the sides of the tin, don’t worry that is ok! Whilst it cools, poke some holes throughout the cake. Grab that Maple Syrup and pour over the cooling cake. The Maple Syrup Drizzle will soak into the holes and down through the sponge. (This is the magic that makes this cake!)
10. Whilst this was cooling I got 300g of Cream Cheese and mixed it with 150g of caster sugar. I mixed this till fully combined and let it chill in the fridge
11. Once the gingerbread cake has cooled you can smear that lovely chilled cream cheese frosting all over the cake
After a few days if you still have some of this cake left, I recommend taking off the icing shapes, placing in a dessert bowl, heating up in the microwave for 1 minute and serving with custard! YUM!