Ginger cake for the holidays

Ingredients

100 g of carob molasses

100 g maple syrup

250 g brown sugar

250 g butter

4 medium eggs

250 ml of milk

400 g of flour

2 teaspoons of baking soda

2 teaspoons of ginger

2 teaspoons of cinnamon

1/4 teaspoon of nutmeg

1 lemon, shredded

Icing cream

250 g soft butter

1 teaspoon of vanilla

500 g caster sugar

How to prepare

In a large bowl over medium heat, melt the molasses, maple syrup, sugar and butter while stirring continuously. Put the mixture in another bowl for 10 minutes to cool down.

Whisk the eggs with the milk, then add the mixture and then add the dry ingredients with the grated lemon until the mixture is homogeneous.

Spread the mixture in two greased round trays and place it in the preheated oven for 25 minutes or until the wooden stick comes out dry. Leave to cool for 10 minutes, then turn over a plate to cool completely.

To prepare the cream, beat the butter with vanilla, then add sugar gradually until the mixture is homogeneous.

Divide the cake into four sections and distribute the cream evenly between each section. Finally, spread the sides of the cake with the remaining amount of cream.

The cake can be decorated with a circle of rosemary with sugar-topped cranberries.