Gingerbread with Orange Frosting

Gingerbread with Orange Frosting

 

INGREDIENTS:
l/2cup golden syrup
1/2 cup buttermilk
1/3 cup firmly packed brown
sugar
125g butter
l/3cup crystallized ginger, chopped
2 teaspoons grated orange rind
1 1/2cups plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1/2teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
l/4teaspoon ground cardamom
ORANGE FROSTING:
125g butter, softened
1 1/2cups icing sugar
2 tablespoons Cointreau
2 teaspoons grated orange rind

RECIPE:
Grease base and sides of 19cmx 29cm rectangular slice pan, line base with greaseproof paper; grease paper. Combine syrup, buttermilk, sugar, butter, crystallised ginger and rind in pan, stir over heat until sugar is dissolved and butter melted. Bring to the boil, remove from heat, cool to room temperature. Stir in sifted dry ingredients in 2 batches, beat until smooth. Pour mixture into prepared pan. Bake in moderately slow oven about 30 minutes. Stand 5 minutes before turning onto wire rack to cool.Top cold cake with frosting.
Orange Frosting: Cream butter and sifted icing sugar in small bowl with electric mixer until light and fluffy. Add liqueur and rind, beat until smooth.

Serve gingerbread with orange-flavored sweets, if desired. Cointreau is an orange-flavoured liqueur. Recipe can be made 3 days ahead. Suitable to freeze. Not suitable to microwave.

 
 
 

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