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Gingerbread Cake with Lemon Cream Cheese Buttercream

Yields1 ServingPrep Time-10 minCook Time-25 minTotal Time-35 min

For The Gingerbread Cake
 475 g self raising flour
 200 g light brown sugar
 1 tbsp ground ginger
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 pinch of salt
 2 free range eggs, large
 250 ml cooking oil ( I used light olive oil )
 150 g molasses
 75 g golden syrup
 1 tsp vanilla extract
 250 ml hot strong black coffee ( I used instant coffee)
For The Lemon Cream Cheese Buttercream
 250 g unsalted butter
 1 lemon, zested
 250 g icing sugar, sifted
 500 g full fat cream cheese, cut into blocks
For The Gingerbread Cake
1

Grease and line 3 sandwich cake tins, preheat the oven to 180oC
In the bowl of a mixer combine all the dry ingredients and whisk to combine.
In a separate bowl combine all the wet ingredients and lightly whisk with a fork to combine.
Pour the wet mixture into the dry mixture and whisk to combine, don't over mix or you will over work the flour.
Pour the batter into the cake tins and gently smooth the tops.
Bake for 25 minutes until a skewers comes out clean when inserted in the centre.
Cool on wire racks before icing.

For The Lemon & Cream Cheese Buttercream Icing
2

In a mixing bowl beat the butter with the lemon juice and zest until pale and fluffy.
Slowly add the cream cheese a block at a time, beating well between each addition.
Add the icing sugar 1 tablespoon at a time, and continue beating until all combined.

The quantity makes more than you will need if you are using salted Carmel in the layers, the recipe can be halved.

To Assemble The Cake
3

Spread each cake with salted caramel if using, and stack onto of each other.
Using a palette knife spread the icing around the cake to the desired thickness, I wanted a naked cake look so I did not spread the icing very thick on the sides.
Spread icing over the top and decorate. I used rosemary stalks for this shoot, and on the previous shoot, I used decorated ginger biscuits.