Honey & Ginger Cake With Lemon & Honey Buttercream
Ingredients
Cake
500ml vanilla coconut milk icecream, softened
75g gluten free gingernut biscuits, crushed + extra for serving
300g dairy free margarine or coconut oil
1 cup caster sugar
1/2 cup honey
6 eggs
2 tsp vanilla
2 1/2 cups gluten-free all-purpose flour
5 tsp baking powder
1 1/2 cups almond meal (can substitute with ground sunflowers)
1 tbsp ground ginger
1 tbsp apple cider vinegar
250g coconut yogurt
Lemon & Honey Buttercream
400g dairy-free margarine
zest & juice of 1 lemon
1/2 cup honey
4 cups icing sugar
Instructions
In a large bowl add the softened vanilla coconut ice cream along with the crushed gingernuts. Stir briefly to combine and place back into the container and freeze overnight or for at least 2-3 hours until firm. Remove and let it soften slightly and scoop out 3-4 large round scoops of ice cream to decorate the top of the cake. Place these scoops onto a tray or in a container and place back into the freezer to firm up in preparation for decorating.
Ginger Honey Cake
Preheat the oven to 160C (fan bake). Grease and line a 3 x 20cm cake tins with baking paper.
In the bowl of an electric mixer add the butter and sugar and beat until light and fluffy. Add the honey and vanilla and beat to combine. Add the eggs one at a time with the beaters running on low, beating until combined between each egg.
Combine the gluten-free all-purpose flour, almond meal, baking powder and ground ginger together in a separate bowl. Mix gently to combine. Add 1 tbsp of apple cider vinegar to the batter.
Add half the dry flour mix to the batter along with half the coconut yogurt. Mixing to combine. Repeat with the reaming flour and yogurt and mix on low until combined.
Divide the cake mixture evenly between the three cake pans and place into the oven to bake for 1 hour or until golden brown and a skewer comes out clean. Remove from the oven and let the cakes cool before turning out onto wire racks to cool completely. Trim the top of the cake if necessary to create three flat layers.
Lemon & Honey Buttercream
In the bowl of an electric mixer add the dairy-free margarine and beat until light and fluffy. Add the honey and beat for a further minute until combined. Sift in the icing sugar and gently mix to combine.
Beat the buttercream mixture for 3-4 minutes and then add the lemon juice and zest and beat for a further minute or so until combined.
Cover the bowl with cling wrap and place into the fridge until needed.
Assembly
Add a dollop of the Lemon & Honey Buttercream to the serving plate or stand and press the bottom layer of cake onto the buttercream to secure in place. Add 1/3 cup of buttercream to the top of the base layer and spread evenly over the top with an offset spatula.
Place the second layer on top and press down gently. Add another 1/3 cup of icing and repeat the process until the top layer is in place and has been covered with icing.
Spread a thin layer of icing around the edges of the cake and place into the freezer to firm up for 15-20 minutes. Add the rest of the icing around the top and edges of the cake.
Just before serving top with the scoops of gingernut icecream to the top of the cake and finish with a sprinkling of extra crushed or whole gingernuts on top of the cake. To finish drizzle the entire top of the cake with honey.
Serve immediately!
Lemon Ginger Bourbon Fizz
Ingredients
4 ounces bourbon
2 tablespoons fresh lemon juice
4 ounces ginger beer (or ginger ale)
4 ounces chilled club soda
ice
fresh lemon wedges for garnish
Instructions
Fill two glasses with ice.
In a shaker, combine the bourbon, lemon juice and some ice.
Divide the lemon/bourbon mixture between the two glasses.
Top the bourbon/lemon mixture with 2 ounces each of the ginger beer and club soda. Stir to combine.
Garnish with a fresh wedge of lemon.
Get the ingredients and devour the details of a ginger and lemon-filled holiday season all winter long! Enjoy!
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