Saturday, 11 February 2017

Gingerbread Cake with Lemon Mascarpone Cream

I love the smell that fills the house when gingerbread of any kind is cooking.  Cookies, Slice, Cake it makes my day.  Gingerbread cake should be made all year round, not just at Christmas, it is an easy satisfying cake to make and eat.

I gave the other half the option of this or a chocolate cake and well this was a no brainer, he jumped at this cake and enjoyed every slice.

I did double the mix to make 2 cakes however it is just as good with one cake cut and filled.  The following recipe is for one cake and the appropriate filling.

115 gm butter, room temperature
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup applesauce
1 1/2 cups plain flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon grated nutmeg

1/2 tub mascarpone cheese
150 ml cream whipped
1 1/2 tablespoons lemon curd

Beat the butter and sugar until light and fluffy approx 8 minutes.

Mean while get your other ingredients together.  All dry ingredients and spices need to be whisked together.

To the butter mix add your vanilla, egg and applesauce, beat together. Remember to scrape down the sides of the bowl.  Gently mix through the dry ingredients.

Fill a pre lined cake tin I used a 20cm round spring form tin.

Bake in a pre heated 180 C oven for 50 to 55 minutes or until a skewer comes out clean.

Whisk together the mascarpone and cream until stiff peaks formed.  Add the lemon curd and whisk through.

Cut and fill your cooled cake/s and allow to set in the fridge for an hour before serving.

No comments:

Post a Comment