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.
TerryWilson
Be the first to make this!
Ingredients
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
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheat the oven to 180 C / Gas 4. Grease a 23cm round or square cake tin and line with parchment.
- 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.
- In another bowl, combine the flour, baking powder, bicarb, cinnamon, ground ginger and salt.
- Add the dry mixture to the wet mixture and combine. Fold in the crystallised ginger.
- 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.
- 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.
- 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.
