Name: Gingerbread naked layer cake recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 250g butter, chopped; 465g golden syrup; 150g brown sugar; 600g self-raising flour; 30.00 gm ground ginger; 10.00 gm ground cinnamon; 2.50 gm ground nutmeg; 1 tsp ground cloves; 4 Free Range Eggs; 250ml buttermilk; Gingerbread stars ginger bread, to decorate; 250g butter, softened; 480g icing sugar mixture; 10.40 gm milk; 1 tsp finely grated lemon rind; 21.00 gm lemon juice; 1.25 gm ground nutmeg

Gingerbread naked layer cake recipe

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Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

Satisfy your sweet and spicy cravings with this delightful gingerbread layer cake!

Ingredients:

250g butter, chopped
465g golden syrup
150g brown sugar
600g self-raising flour
30.00 gm ground ginger
10.00 gm ground cinnamon
2.50 gm ground nutmeg
1 tsp ground cloves
4 Free Range Eggs
250ml buttermilk
Gingerbread stars ginger bread, to decorate
250g butter, softened
480g icing sugar mixture
10.40 gm milk
21.00 gm lemon juice
1.25 gm ground nutmeg

Instructions:

Preheat your oven to 180°C and generously grease and line two 17cm round cake pans.
In a medium saucepan over low heat, combine butter, golden syrup, and sugar. Stir constantly for 5 minutes until the butter melts and the sugar dissolves. Let it cool slightly for 10 minutes before using.
In a large bowl, combine the butter mixture with flour, ginger, cinnamon, nutmeg, cloves, eggs, and buttermilk. Use a balloon whisk to mix until smooth. Divide the batter equally among the pans, smooth the tops, and bake for 1 hour until a skewer comes out clean. Let it rest for 5 minutes before transferring to a wire rack to cool.
For the buttercream, cream the butter in a bowl until pale using an electric mixer. Slowly add the icing sugar in four parts, beating thoroughly after each addition. Mix in the milk, lemon rind, lemon juice, and nutmeg until fully incorporated.
Level the top of each cake using a large serrated knife. Carefully cut each cake in half horizontally. Begin by placing one cake layer on a serving plate. Spread a thin layer of buttercream evenly on top. Repeat this process, layering the cakes with buttercream. Finish by spreading the remaining buttercream on the top and sides of the cake, using a large palette knife to achieve a smooth finish.
Top the cake with gingerbread stars for a festive touch, then slice into wedges for serving.

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