Naked Gingerbread cake

Gingerbread cake

• 250g butter
• 400ml Golden syrup
• 480ml milk
• 4 eggs
• 20g ginger, ground
• 10g cinnamon, ground
• 5g mixed spice
• 5g salt
• 500g self-rising  flour
• 20g Baking powder
• 5g Bicarb soda

Caramel Sauce

• 150g caster sugar
• 150g brown sugar
• 3g sea salt
• 135ml water
• 150g cream
• 75g unsalted butter

Cream cheese frosting 

• 750g cream cheese
• 1 vanilla extract
• 80g caster sugar
• 1 tsp ginger
• 1/2 tsp cinnamon
• 2 tsp mixed spice
• 350ml cream
• 1 lemon juiced

Cake

1. Grease and line base of 3 x 20cm springform cake tins and set aside.
2. Melt butter with golden syrup, then add the milk and whisk in the eggs
3. Sift together the dry ingredients and then fold into the wet mixture.
4. Pour equally into the lined baking tin and bake for about 30 minutes until the centre is cooked.
5. Set aside to cool.

Caramel

1. In a saucepan, combine the caster sugar, brown sugar, sea salt, and water.
2. Place the saucepan over medium heat and stir until the sugar has dissolved.
3. Allow the mixture to come to a boil without stirring. Let it cook until it reaches a deep amber colour.
4. Remove the saucepan from heat and carefully whisk in the cream and butter. Be cautious as the mixture will bubble vigorously.
5. Continue whisking until the caramel sauce is smooth and well combined.
6. Let the caramel sauce cool slightly. Poke holes into top of cakes and pour over caramel sauce.

Cream cheese frosting

1. In a large bowl, beat cream cheese, vanilla extract and sugar until smooth.
2. Add ginger, cinnamon and mixed spice and mix until smooth.
3. Add the cream and whip until thick and then add the lemon juice.
4. Place in the refrigerator until ready to use.

To Assemble

1. Place a first cake on a cake stand and add frosting.
2. Keep layering until you have used the last cake.
3. Spread the rest of the frosting around side of cake until smooth.
4. Scrape some frosting away to reveal cake layers (giving that naked cake look)
5. Decorate top with rosemary trees.