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Gingerbread Cake And Cinnamon Frosting

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Gingerbread Cake And Cinnamon Frosting

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 55 Min

Total Time : 1 Hr 15 Min

Ingredients

Serves : 4
  • 1/4 cups sprig demerara sugar infused with real madagascar vanilla
  • 1/4 cups demerara sugar infused with real sri lankan cinnamon
  • 3 cups flour
  • 1 1/2 tsp sprig tgseb whole black pepper – freshly cracked
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cups unsalted butter, softened
  • 1/2 cups brown sugar
  • 1 cups molasses
  • 2 nos large eggs
  • 2 tbsp grated ginger
  • 1 1/4 cups milk
  • 1/4 tsp sprig true cinnamon
  • 1 cups cinnamon buttercream : unsalted butter
  • 3 1/2 cups castor sugar
  • 1 tsp sprig true cinnamon
  • 1 tbsp sprig bourbon vanilla extract

Directions

  • Preheat the oven to 180 C. Grease and lightly flour two 9-inch round cake pans.
  • In a medium bowl, mix flour, spices, baking powder and baking soda together and lightly whisk. Set aside.
  • In a large bowl, beat the butter until smooth, then add the sugars and beat until light and fluffy. Add the molasses, then eggs and beat well. Add in the ginger.
  • Alternate between adding the flour and the milk to the batter.
  • Evenly distribute the batter to the cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.
  • Remove the pans and allow to cool.
  • Butter Cream : Beat the butter until completely smooth and creamy.
  • Add the powdered sugar slowly, one cup at a time. Add the ground cinnamon and extract.
Sprig Gourmet

Sprig Gourmet

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#Tags

Non-vegetarian