Spice Cakes with Glace Ginger Cream

Spice Cakes with Glace Ginger Cream

0:30 To Prep
0:20 To Cook
12 Servings
Average Rating
Difficulty Medium

These moist Spice Cakes are perfect to really impress your guests!


  • 100g unsalted butter, at room temperature
  • 100g (1/2 cup) raw caster sugar
  • 2 Tbs Brown sugar
  • 2 Eggs
  • 200g self-raising flour, sifted
  • 2 Tbs Milk
  • 2 1/4 Tbs Meal Inspirations Mixed Spice Blend
  • 185ml (3/4 cup) thickened cream
  • 1 Tbs chopped glacé ginger in syrup, finely chopped
  • Icing sugar to dust

Step 1

Preheat oven to 180°C fan forced.

Step 2

Line a baking tray with baking paper. Grease twelve 6cm ring moulds. Line the sides with baking paper. Place on prepared tray.

Step 3

Use electric beaters to beat butter and sugars in a bowl until pale and creamy. Add 1 egg and 1 tablespoon flour. Beat until well combined. Repeat with remaining egg and another 1 tablespoon flour. Stir in half the remaining flour. Stir in half the milk. Stir in cinnamon, nutmeg, ginger, cloves and remaining flour and milk.

Step 4

Spoon batter among prepared moulds. Smooth the surface. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Cool in rings for 5 minutes. Transfer to a wire rack to cool completely.

Step 5

Use electric beaters to beat the cream in a bowl until firm peaks form. Fold through the ginger in syrup.

Step 6

Cut cakes in half. Spread with cream mixture. Top with cake tops. Dust with icing sugar. Drizzle with the extra ginger in syrup, if using.

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