Rich gingerbread with maple cream

    55 min

    This is a rich and moist double-ginger gingerbread cake with the welcome addition of maple-flavoured cream. Use high quality maple syrup for best results.

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    Serves: 10 

    • 110g unsalted butter, softened
    • 5 tablespoons dark brown soft sugar
    • 5 tablespoons golden syrup or honey
    • 5 tablespoons treacle
    • 1 large egg
    • 125ml hot water
    • 190g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 4 tablespoons chopped crystallised ginger
    • 225ml whipping cream, chilled
    • 2 tablespoons good quality maple syrup

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm round or square cake tin and line with parchment.
    2. In a large bowl, beat together the butter and brown sugar till light and fluffy. Beat in golden syrup, treacle and egg till smooth. Add hot water gradually while beating.
    3. In another bowl, combine the flour, baking powder, bicarb, cinnamon, ground ginger and salt.
    4. Add the dry mixture to the wet mixture and combine. Fold in the crystallised ginger.
    5. Tip the cake mixture into the prepared tin and bake in the preheated oven for 30 to 35 minutes, until a skewer comes out clean.
    6. Cool in the tin for 10 minutes before unmoulding. Then run a knife around the edges and invert onto a wire rack to cool completely.
    7. For the maple cream, beat the whipping cream and maple syrup together until stiff peaks. Serve alongside slices of cake, or use to make a sandwich cake.

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