White chocolate and Gingerbread naked cake

 

For more recipes-https://issuu.com/cwgmedia/docs/ba_buyaus_dec_issue_2019_3d_new?fr=sNmU4MzMzNDYwMA

INGREDIENTS
Cake Layer (Repeat 3 times for 3 layers):
110g (3/4 cup) self-raising flour
35g (1/3 cup) Lucky Almond Meal
1/2 tsp baking powder
3 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
160g (3/4 cup) raw sugar
120g (1/2 cup) apple puree
60ml (1/4 cup) almond milk
30ml (1/8 cup) coconut oil
2 tsp molasses
Frosting (enough for 3 layers)
400g (3 cups) Lucky Natural Cashews,
soaked overnight
100g (3/4 cup) cacao butter
85ml (1/3 cup) maple syrup
375ml (1 & 1/2 cups) almond milk
2 tsp vanilla extract
1/4 tsp salt

METHOD
1. For the cake layers, preheat fan-forced oven
to 160°C. Grease and line a 20cm springform
round cake tin.
2. Mix the dry ingredients (except the sugar) in
a bowl. Mix the sugar and wet ingredients in
another bowl. Add wet to dry and stir until
just combined. Pour into prepared tin and
bake for 35 minutes, or until a toothpick
comes out clean. Allow to cool for 5 minutes
before turning out onto a wire rack to cool
completely.
3. Repeat recipe for the number of layers you
require.
4. For white chocolate cashew frosting, blend all
ingredients in a high-powered blender until
smooth. Start with three-quarters of the milk
and add more to desired consistency. Place in
the freezer to chill and harden for 30 minutes
prior to icing the cooled cakes.
5. When assembling, add half the frosting to
a piping bag. Squeeze a small amount of
frosting onto the centre of your serving plate
and top with one cake layer. Pipe frosting over
top of cake. Layer with next cake round and
repeat until all layers completed. Using a flat
pallet knife, scrape the remaining frosting in
a rustic style around the outside and top of
cake.
6. Top with fresh fruit, crushed nuts or
decorations as desired prior to serving.

 

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