Like a lot of you I’m sure, preparations are well under way here for Christmas. The Santa letter has been wrote, edited and rewrote a hundred times over since early November.
So much so, that thankfully Santa’s elves arrived early last week while we were sleeping and read the small one’s letter to Santa… much to the small ones delight (and mine) when he found it the next morning lying on the floor by the patio doors, smothered in cookie crumbs (to show they had been).
And I guess his indecisiveness could have been passed on from me. A typical Libra trait, I’ve never been one for making sudden decisions – time, thought and planning goes into most. I have though, on the very rare occasion surprised myself and others with a rash decision – which usually backfire. Then again, even the most thought out ones can do that.
Like this cake for instant… weeks of planning. And yet it still didn’t turn out how I had planned or visualised. Now that I mention it, that tends to happen quite a bit with my baking creations. My cheesecake topping was just a wee bit runny when I sent it flowing down over the sides of the ginger cake and yes I did panic a little, but the hubby told me to pop it in the fridge and see how it turned out in the morning. I did just that and the taste outweighed my initial fears so I decided there’s nothing wrong with blogging a little near disaster every now and again, once I pre warn you, that is. I think you might just like this – an unusual but festive dessert full of warming flavours.
Ginger cake with a Bailey’s cheesecake topping
Serves 8 • Baking time: Approx 45-50 minutes
170g light brown sugar
2 tablespoons golden syrup
1 tablespoon black treacle
2 medium eggs (beaten)
200g self-raising flour
1/2 teaspoon bicarbonate of soda
1½ teaspoons ground ginger
1 teaspoon mixed spice
For the icing
200g cream cheese
250g icing sugar
150ml cream (whipped)
2 tablespoons Bailey’s
1. Preheat oven to 180/Gas mark 4/160(fan). Grease and line the base of 22cm spring form cake tin.
2. Put the sugar, butter, syrup and treacle in a pan and stir until just melted. When cool mix in the eggs.
3. Sieve the flour, bicarbonate of soda and spices into a mixing bowl. Make a well in the centre and stir in the wet ingredients until combined.
4. Pour the mixture into the prepared tin and bake for 45-50 minutes until just coming away from the sides. Leave to cool in the tin for 10 minutes before turning out on to a wire rack.
5. To make the Bailey’s topping. Beat the cream cheese and icing sugar together until smooth. Then fold in the whipped cream and Bailey’s and place in the fridge for roughly an hour to harden slightly.
6. To finish: When the cake has completely cooled cut evenly through the centre, Spread the cheesecake topping over the bottom layer and cover with the top layer of cake. Then spread the cheesecake topping over the top of the cake allowing it to run down the sides. Decorate with the chocolate stars and put the cake in the fridge for a few hours before cutting.