Golden Brown Ginger Bread Cake (96% Sugar Free)
by Lakanto Australia

Layers of cream cheese ginger and orange finished with Lakanto Brown Sweetener Glaze and candied orange.

Diabetic Friendly serve 140g or less // No Added Sugar // Stevia Free

SOURCE PROTEIN / FIBRE - 96% SUGAR FREE – 60% LOWER CARBS

Serves 16
INGREDIENTS:
  • FOR THE CAKE
  • 2 1/2 cups all purpose flour or spelt flour
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter, room temperature
  • ¾ cup Lakanto Brown Monkfruit Sweetener 
  • ¾ cup Lakanto Baking Blend 
  • 2 large eggs room temp
  • 1/3 cup Lakanto Bakers Vanilla Syrup
  • 1 Tbsp orange zest
  • 1 tsp vanilla
  • 1 cup water

GLAZE:

  • 1/3 cup water 
  • 1/4 teaspoon cinnamon
  • 1/2 cup Lakanto Brown Sweetener

BUTTERCREAM:

  • 500g cream cheese room temp
  • 1 cup butter room temp
  • 2 Tbsp orange zest
  • 1 Tbsp orange juice optional
  • 1 tsp vanilla extract
  • 200g Lakanto Icing Powder 

TOPPINGS 

  • Dehydrated Blood Orange 
  • Cherries
  • Gingerbread Crumbs
  • Crystallised Ginger 

METHOD:

  1. Preheat the oven to 180C.
  2. Lightly grease two 3 x 7” springform pans and place parchment on the bottoms. 
  3. In a large bowl add the flour, spices, salt, baking soda, and baking powder. Stir with whisk to combine. Set aside.
  4. In bowl of mixer fitted with paddle attachment beat together the butter and Brown Sweetener and Baking Blend until fluffy.
  5. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  6. Add in the orange zest, vanilla and Bakers Vanilla  syrup. Mix well to combine.
  7. With mixer on low speed add the flour mixture in by spoonfuls alternately with the water, starting and ending with the flour.Mix just until well combined and smooth.
  8. Pour the batter evenly into the prepared pans, smoothing the tops.
  9. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
  10. Cool completely.

GLAZE:

  1. Add all ingredients into small pan and bring to a simmer only until Brown Sweetener is dissolved. Let cool 5 minutes.

BUTTERCREAM: 

  1. Cream the cream cheese and butter together until light and fluffy.
  2. Add in the vanilla, orange juice and orange zest, mix well to combine.
  3. With mixer on low speed add in icing powder one spoonful at a time until well combined and completely mixed and creamy, about 3-5 minutes of mixing after all icing powder is added. Scrape down sides of bowl as needed.

ASSEMBLY:

  1. Place the first cake layer on the cake board/plate.
  2. Spread a large dollop of buttercream on top and spread evenly to the edges of the cake.
  3. Place next cake layer on top and spread with buttercream on top.
  4. Decorate with the toppings and pour the glaze on just before serving. 

Approx. Nutritional Information Per Serve 140g - Energy 1520 kJ (363 cal)  - Protein 7.9g - Total Fat 26g Saturated Fat 16.6g - Carbohydrate 20.6g -   Fibre 4.2g - Sugar 3.4g  Sodium 256 mg

RSLA0317

Topics: Monkfruit Sweetener Baking Blend Diabetic Friendly Lakanto Monkfruit Icing Powder Lakanto Bakers Syrup Vanilla Monkfruit Sweetener Brown