Sunday 24 June 2018

Gingerbread cake with raspberries

Serves 8

You will need:

175g (6oz) butter, softened, plus extra for greasing

175g (6oz) plain flour, plus extra for dusting

175g (6oz) soft light brown sugar

3 eggs, lightly beaten

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

a pinch of ground cloves

¼ tsp ground cardamom

1 tbsp milk

125g (4½oz) raspberries

For the icing, you will need:

125g (4½oz) butter, softened

125g (4½oz) cream cheese

275g (10oz) icing sugar

125g (4½oz) raspberries

Two 18cm (7in) sandwich tins

Based on a classic Victoria sponge, this beautiful cake has the added twist of warm spices. It makes a great layered cake for an occasion, piled high with sweet summer raspberries.

1 Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins and dust lightly with flour, then line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow, or a food processor. Add the brown sugar and beat until the mixture is light and fluffy.

2 Gradually add the beaten eggs to the butter mixture, beating constantly. Sift in the flour with the baking powder, cinnamon, ginger, cloves and cardamom. Add the milk, and fold in gently to mix.

3 Divide the mixture between the prepared tins and bake for 18-25 minutes, until golden on top and springy to the touch. Leave to cool in the tins on a wire rack for 10 minutes, then loosen around the edge of each cake using a small, sharp knife. Carefully remove the cakes from the tins. Leave the cakes on a wire rack to cool completely.

4 To make the icing, put the butter in a bowl or a food processor and add the cream cheese and icing sugar. Cream, or beat, until well combined and soft. Add the raspberries and gently mix together until incorporated.

5 Spread half the icing over the top of one cake and put the other cake on top. Spread the remaining icing on top. Decorate the iced cake with the raspberries, then serve.

Sunday Independent

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