When we used to develop new cakes that would be entirely baked in the tiny kitchen above the shop. We had two criteria (as well as the usual tasting and looking absolutely delicious): the recipe has to be straightforward and fill the shop with suitably delicious aromas! This recipe ticks both boxes. It might be a bit early in the season to hit the gingerbread button, but I’ll take that risk.
Recipe
Ingredients
Cake
220g Plain Flour
100g Dark Muscovado Sugar
1/2 tsp Ground Cinnamon
1.5 tsp Ground Ginger
1/2 tsp Ground Allspice
1/4 tsp Ground Cloves
150g Golden Syrup
120g Salted Butter
180g Black Treacle
180g Cold Milk
2 Eggs
3/4 tsp Bicarbonate of Soda
Icing
150g Soft Unsalted Butter
150g Icing Sugar
300g Tub of Cream Cheese
2 tbsp Lemon Juice
Method
Line a 20cm square baking dish with greaseproof paper or baking parchment.
Preheat the oven to 170°C.
Mix together the plain flour and all the spices in a bowl.
Place the butter, syrup, treacle and sugar in a small pan and stir over a medium heat until the butter has melted. Remove from the heat and allow to cool slightly.
Add the milk to the melted sugar, butter and syrup and stir. Then add the eggs to the mix.
Pour this liquid mix onto the flour and spices and stir until smooth.
Add the bicarbonate of soda to the cake batter and then pour into the lined tray.
Bake in the oven for 30-35 minutes or until the cake has risen and springs back when you press it.
Allow the cake to cool before icing.
To make the icing, beat the softened butter with icing sugar. This is best done with an electric hand or stand mixer. You need to make sure the butter is soft and warmed up by beating with the sugar for 3-4 minutes.
Add the lemon juice to the sugar and butter and beat again until smooth.
Add the cream cheese and stir until smooth. You may need to whisk briefly to give a smooth texture. If the cream cheese is cold from the fridge, it may split the mix. A quick whisk should sort that out.
Spread the frosting on the cooled cake. I’ve dusted mine with a little cocoa to finish.
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