Experience the delightful combination of gingerbread and cake with our Gingerbread Cake recipe. This easy-to-prepare dessert is perfect for those who cherish the rich flavors of gingerbread paired with the soft texture of cake, especially during the festive Christmas period. The recipe is not only scrumptious but also straightforward, using ingredients commonly found in your kitchen.
The cake offers a unique mix of spices and cream cheese frosting, making it a memorable holiday treat. The cream cheese icing complements the gingerbread base wonderfully, but you're welcome to customize with your choice of whipped cream with mascarpone or any other preferred frosting.
Combine 2 eggs and 75g of sugar in a large bowl and whisk.
Add 100g of melted butter, 120g of honey, and 75g of yoghurt. Blend thoroughly.
Mix in 160g of flour, 10g of baking powder, 1 tsp of cinnamon, 1 tsp of cocoa powder, and 0.5 tsp of gingerbread spices. (my recipe, steps 1-3).
Whisk or mix the dough until it is smooth and free of lumps.
Spread the batter in a 26-28 cm oven tray lined with baking paper, leveling it with a spoon.
Bake at 180 degrees for 20-25 minutes or until a toothpick comes out clean.
Allow to cool for 2-3 hours.
Gently take the gingerbread out of the pan and transfer it to a plate.
Blend 500g of cream cheese with 150g of powdered sugar in a medium bowl.
Start by mixing the cream with a spoon to prevent powdered sugar from scattering.
Continue mixing with a mixer for another 2-3 minutes until it is smooth and firm.
Apply the cream evenly on top of the gingerbread, smoothing it out with a spoon. It doesn't need to be perfectly flat.
Cover with plastic film and refrigerate for a few hours or overnight.
Sprinkle a little cinnamon or cocoa powder on top using a small sieve.
Use only cocoa if you prefer a milder flavor.
Optionally, decorate with dried cranberries or your choice of toppings.
Enjoy this festive Gingerbread Cake!