I recently started attending a festival of cake eating – otherwise known as a Canberra Cake Up run by the Canberra Cake Club! It involves 12 bakers, 12 cakes and at least an additional 12 guests to help in consuming the cake. This month’s themes was ‘secret ingredient’ and I created this Spicy Gingerbread Cake. As it turns out, the stout contained within is rather subtle but it makes for a delicious cake all the same!
+ 1/2 cup plus 2 tablespoons stout beer
+ 3/4 cup treacle, or dark molasses
+ 1/2 teaspoon bicarb soda
+ 1 1/4 cups plain flour
+ 1 teaspoon baking powder
+ 1 tablespoon plus 2 teaspoons ground ginger
+ 3/4 teaspoon ground cinnamon
+ 1/4 teaspoon ground cloves
+ 1/4 teaspoon ground nutmeg
+ 1/8 teaspoon ground cardamom
+ 1/4 teaspoon salt
+ 3/4 cup raw sugar
+ 1/2 cup brown sugar, packed
+ 120 g unsalted butter, at room temperature
+ 2 large eggs, at room temperature
For the Icing:
+ 240 g unsalted butter, at room temperature
+ 1.5 cups icing sugar, sifted
+ 675 g cream cheese, at room temperature
Preheat oven to 180°C. Liberally butter, or line, your 7 inch springform cake tin.
Sift together 1 1/4 cups plain flour, 1 teaspoon baking powder, 1 tablespoon plus 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cardamom, and 1/4 teaspoon salt. Set aside.
Bake until nicely risen and lightly browned at the edges, about 40 to 50 minutes. When ready, turn the oven off but leave cake inside with the oven door ajar to avoid the centre of the cake falling. After an hour, transfer to a wire cooling rack, remove from tin and let cool. When the cakes are completely cooled, top off with cream cheese icing. To make your icing, roughly chop 240 g unsalted butter and place in bowl of your mixer with 1.5 cups of icing sugar. Using your paddle beater, mix until combined, smooth and glossy. Add 675 g cream cheese to the butter mixture and mix thoroughly until combined. Use immediately. Apply using an offset spatula to create a smooth finish. I choose to put a few whole cardamon seeds in the centre to finish it off, but they are quite full of flavour so use with caution.
Original recipe sourced from Hummingbird High.