Gingerbread Village Cake with Maple Mascarpone Frosting
Ingredients
Gingerbread Village Cake – The Sponge
- 180 g salted butter at room temperature
- 200 g brown sugar
- 2 eggs xl
- 60 ml 1/4 cup molasses
- 125 ml 1/2 cup sour cream
- 125 ml 1/2 cup buttermilk
- 320 g cake wheat flour
- 5 ml 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 20 ml 4 teaspoons ground ginger
- 10 ml 2 teaspoons ground cinnamon
- 5 ml 1 teaspoon mixed spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 185 g 1 1/4 cup Food Lover’s Market Festive Food Cake Mix
- 60 g 1/2 cup pecans, toasted and roughly chopped
Gingerbread Village Cake Maple Frosting
- 200 g butter at room temperature
- 250 g cream cheese
- 5 ml 1 teaspoon vanilla extract
- 30 ml 2 tablespoons maple syrup or honey
- 200 g icing sugar
Instructions
- Preheat the oven to 180º C. Butter and line 3 x 20cm round baking tins with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, whisking well between each addition. Drizzle in the molasses and whisk to combine. Add the sour cream and buttermilk and mix on a low speed to incorporate. The mixture may appear split, but corrects once the flour is added.
- Sift together the flour, raising agents, salt and spices. Add the dry ingredients to the butter mixture and mix on a low speed. Tip in the Festive Food Cake Mix and pecans and fold through.
- Divide the batter between the tins and smooth over. Bake for 25-27 minutes until cooked through. Cool in the tin for 10 minutes before turning out onto a wire rack.
- For the maple frosting, whisk until light and pale. Add the cream cheese, vanilla and maple syrup and whisk to combine.
- Sift in the icing sugar and whisk until smooth.
- To assemble the Gingerbread Cake, place one layer on a cake stand. Spread with 1/4 cup frosting, then place the second layer on top. Repeat with the third cake layer. Cover the sides and top of the gingerbread cake liberally.
- Decorate the sides and top of the gingerbread cake with iced gingerbread biscuits.
Notes
This recipe is sponsored by Mediterranean Supermarket