Gingerbread cake
A rich and warming cake with coconut cream frosting
Ingredients
- 352 ml water, boiling
- 1 1/2 tsp baking soda
- 115 g butter room temperature
- 225 g sugar
- 340 g dark molasses
- 2 tbsp finely minced fresh ginger
- 1 lemon zested
- 448 g plain flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- Coconut cream frosting
- 500 g icing sugar
- 220 g butter room temperature
- 2 tbsp coconut cream
- 1 tsp vanilla essence
Instructions
- Preheat oven to 350°. Butter or oil 2 x 9″ round cake tins. Lining the bottom with parchment paper makes for easier removal.Bring the water to the boil and add to the baking soda. Set aside to cool.In a bowl, combine minced ginger, lemon zest, flour, cinnamon, baking powder, ground cloves, and salt and set aside.In a large bowl cream butter and sugar together until light and fluffy. Add molasses and continue creaming until light in colour.Add flour mixture and water and soda mixture, alternately, in three parts. Mix well between additions.Add eggs, one at a time, mixing well. Scrape bowl down then beat well for 2 -3 minutes.Pour batter into the greased and lined cake tins. Spread evenly. Bake at 350° for 45 minutes or until toothpick inserted in the middle comes out clean.Allow to cool then remove from the tins.Coconut cream frostingBeat the sifted icing sugar and butter together until pale and creamy. Add vanilla essence and coconut cream and beat until combined.