Recipe
Swedish gingerbread cake: Mjuk pepparkaka
Bread Ahead
Ingredients
Cake
- 200g Tate & Lyle Caster Sugar
- 50g Tate & Lyle Light brown sugar (soft)
- 210g Plain Flour
- 200g Natural Yoghurt
- 100g Butter, softened
- 25g Black Treacle
- 100g Whole Eggs
- 10g Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
- 7g Bicarbonate of Soda
- 50g Ginger crush (optional)
Topping
- 50g breadcrumbs
Frosting
- 60g Butter softened
- 250g Tate & Lyle Icing Sugar
- 180g Cream Cheese
- 1 tsp Vanilla
- 1 tsp Orange Zest
- 1 tsp Orange Juice
Garnish
- Pomegranate seeds
- Fresh with rosemary
Directions
- Grease baking tray (32cm x22cm) and dust with flour. Preheat the oven at 175°C Fan.
- Bring butter out of the fridge 30 minutes before.
- In a bowl, whisk the eggs and sugar well together. Add the yoghurt, spices, and soft butter.
- Mix the flour together with the bicarbonate of soda. Add then add to the bowl of creamed mixture.
- Stir until you have a smooth batter and pour it into the baking tin. Sprinkle breadcrumbs all over the top of the mix.
- Bake the cake for 40-45 minutes, or until it gets a little bit of colour and a toothpick comes out clean.
- Let it cool completely on a wire rack.
Frosting
- Cream butter with soft cheese and beat in the icing sugar. Add vanilla, orange zest and orange juice. Continue to cream until pale, light and fluffy. Chill in the fridge for at least 20 minutes before using.
- Pipe frosting in a zigzag fashion over the face of the cake. Sprinkle some pomegranate seeds and scatter some fresh rosemary.