Gingerbread Cake with Caramel Whipped Cream
This HAS to be Christmas in a cake.
There’s nothing quite like the aroma of ginger and cinnamon
to get you in the festive spirit.
Topped with caramel whipped cream you are in for an xmas treat!
This recipe is in collaboration with house featuring
some of their gorgeous festive pieces.
Servings: 8
Ingredients
200g Grass-Fed Butter, room temperature
1 cup Rapadura or Coconut Sugar
2 Free-Range Eggs
1 cup Milk
1 tsp Vanilla
2 cups Self Raising Flour (I used GF), sifted
3 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Allspice
¼ tsp Nutmeg
Toppings
600ml Cream, whipped
Caramel (homemade or store bought)
Gingerbread Men, optional
*This method makes two halves, if you would like to make a taller cake you will need to cook two separate cakes.
Method
1. Preheat oven to 180 degrees and prepare a cake tin greasing with butter and lightly flouring (I used a 16.5x6.5cm cake tin).
2. Beat butter and sugar until creamy and light in colour (I used an electric mixer).
3. Beat in the eggs.
4. Gently fold in the sifted flour, ginger, cinnamon, allspice and nutmeg. Add milk and stir to combine.
5. Add mixture to cake tin and bake for 30 minutes or until a skewer comes out clean. Allow to cool.
6. Cut cake in half and spread whipped cream on the bottom half (don’t do this too thick otherwise when you cut it, it will squeeze out the edges).
7. Place the top half of the cake on top of the cream. Spread the rest of the cream around the surface and edges of the cake (I like to do this rustically, so you can still see some of the cake).
8. Drizzle caramel and lightly swirl through. Decorate by placing gingerbread men on top of the cake and around the base as if they are holding hands.