Ingredients
Cake mix
- 8.8oz-250g baking margarine
- 11.2oz-320g self-raising flour (sifted)
- 3 medium eggs (free-range)
- 5.6oz-160g dark muscovado sugar
- ½ teaspoon bicarbonate of soda
- 2 tablespoons ground ginger
- 2 teaspoons mixed spice
- 1 ½ teaspoons ground cinnamon
- 5.6oz-160g black treacle
- 5.6oz-160g maple syrup
- 6.7 fl oz-200ml whole milk
- 3.5oz-100g stemmed ginger in syrup (finely chopped)
Lemon Curd
- 3.5oz-100g caster sugar
- 1 tablespoon cornflour
- Zest and juice of 2 lemons
- 2 medium eggs (free-range)
- 2.1oz-60g unsalted butter (cubed)
Ginger Cream
- 6.7 fl oz-200ml double cream
- 1 teaspoon vanilla essence
- 3.5oz-100g full fat soft cheese
- 4 tablespoons icing sugar
- 1 teaspoon ground ginger
Lemon Icing (topping)
- 7oz-200g icing sugar
- 2 fl oz-60ml lemon juice
- Zest of 1 lemon (decoration)
Method
- Pre-heat oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven with a baking tray inside to pre-heat and grease two 20cm/8" round cake tins-set to one side
- In a large mixing bowl, cream together the margarine and sugar. Next, add an egg and mix again. Follow with the second egg, repeat, and finally the third egg
- Add the ground ginger, cinnamon and mixed spice and combine again
- Mix in the maple syrup, black treacle and stemmed ginger. Combine again.
- Finally, sieve in the flour and bicarbonate of soda. Combine one last time until the flour is completely incorporated
- Split the mixture evenly between the two pre-prepared tins and pop onto the middle shelf of the oven, on top of the pre-heated baking tray and bake for 45-50 minutes and check with a skewer in the centre of the cake, if it comes out clean- they are ready. Remove the cakes from oven. Set to one side and allow to cool in the tins completely
- Whilst the cakes are cooling, make the lemon curd. In a small saucepan, whisk the eggs lightly. Add the rest of the curd ingredients and increase to a medium heat whilst stirring continuously for 6 minutes until the curd has thickened. Reduce the heat to its lowest setting and continue to stir for 2-4 minutes before removing from the heat. Pour curd into a mixing jug and pop into the fridge to cool completely
- Whilst the curd is cooling, you can prepare the ginger cream. Add the cream, vanilla essence, ground, ginger, icing sugar and soft cream cheese into a large mixing bowl and whisk until the mixture can hold its own shape (do not over mix). Pop it into a fridge until you are ready to assemble the cake
- Using the lemon curd, cover the bottom-side up of one of the cakes and then spread out the ginger cream evenly on top (reserve a little ginger cream to spread around the sides of the cake if you like). Sandwich the other cake on top of the curd and cream layers
- To make the icing, sift the icing sugar into a large mixing bowl and add the lemon juice. Stir with a tablespoon until well combined and pour on top of the cake so it covers it all (don't worry about it dripping down the sides
- Scatter the lemon zest on top, pop back into the fridge until ready to serve and the icing has set
