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Gingerbread layer cake with maple icing


Serves: 12-14
timePrep time: 40 mins
timeTotal time:
Gingerbread layer cake with maple icing
Recipe photograph by Tara Fisher

Gingerbread layer cake with maple icing


Serves: 12-14
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
878Kcal
Fat
46gr
Saturates
28gr
Carbs
108gr
Sugars
81gr
Fibre
2gr
Protein
8gr
Salt
1.7gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

  • 250g butter, chopped, plus extra for greasing
  • 100g black treacle
  • 100g golden syrup
  • 250g light muscovado sugar
  • 3 medium eggs
  • 250ml milk
  • 350g plain flour
  • 1½ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • ¼ tsp grated nutmeg
  • finely grated zest of ½ lemon
For the icing
  • 250g butter, softened
  • 500g icing sugar
  • 250g full-fat soft cheese, at room temperature
  • 2 tbsp maple syrup

Step by step

Get ahead
Make the sponges and the icing up to 2 days in advance, chill and bring to room temperature before serving.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line 3 x 18cm round cake tins with baking paper.
  2. Pour the treacle, golden syrup, sugar and butter into a large saucepan; melt over a low-medium heat, stirring until the sugar has dissolved. Pour into a large bowl; leave to cool for 10 minutes.
  3. Beat the eggs and milk together, then using an electric hand mixer or stand mixer beat into the cooled treacle mixture. Sift the remaining dry ingredients, and ½ teaspoon of salt, over the wet mix and beat in with the lemon zest until just combined.
  4. Divide the batter equally between the lined tins. Bake in the oven for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean. Cool for 10 minutes in the tins; transfer to wire racks to cool completely.
  5. For the icing: using a stand mixer or an electric hand mixer, beat the butter and icing sugar until pale and fluffy. Add the soft cheese and continue to beat for another 2-3 minutes until smooth, then beat in the maple syrup for a further 30 seconds.
  6. Use a large palette knife to spread a little icing over the first layer of sponge, then top with the next layer of sponge. Repeat with the third layer, then use the remaining icing to top the cake and cover the sides. For a smooth finish, put a thin layer of icing on first, chill, then repeat with a thicker layer.
  7. Sprinkle coconut over the top and finish with mini gingerbread houses, and tree and bear decorations if you like.

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