Mini gingerbread naked cakes

These mini gingerbread cakes are moist, full of festive flavour and topped with caramel. They’re the perfect treat this Christmas.

To start, preheat the oven to 160 degrees Celsius. Then graze the base and sides of a 20 centimetre by 30 centimetre lamington pan and line with baking paper, allowing the sides to overhang. Combine the butter, treacle and sugar in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the mixture is smooth. Set aside for five minutes to cool.

Transfer to a large bowl with the plain flour, self-raising flour, almond meal, ginger, cinnamon, nutmeg, ground cloves, allspice and cardamom. Stir to combine. Stir in the egg and buttermilk. Then pour into the prepared pan and smooth the surface. Pop in the oven and bake for 30 to 35 minutes or until a skewer inserted comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool. While the cake is cooling, use an electric mixer to beat the extra butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition.

Then beat in the dulce de leche. Place the buttercream in a piping bag fitted with a five millimetre plain nozzle. Use a five centimetre round pastry cutter to cut 16 discs from the cake. If needed, trim the top of the cake disc to level. Pipe half the icing evenly over the cake discs. Top with the remaining cake discs and press down gently. Pipe over the remaining icing.

To serve, drizzle with caramel sauce and top with fresh thyme and rosemary sprig. Looking for a festive baking project? These mini gingerbread cakes make the perfect sweet treat for loved ones.

Three mini gingerbread two layers naked cakes
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Serves

8

Prep

15m

Note: + Cooling time

Cooking

40m

Ingredients

  • 125g butter, chopped
  • 1/2 cup (125ml) treacle
  • 1/2 cup (110g) dark brown sugar
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (60g) almond meal
  • 1 tbs ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (125ml) buttermilk
  • 250g butter, extra
  • 3 cups (480g) icing sugar mixture
  • 1/4 cup (80g) Coles Bake & Create Caramel Dulce De Leche

Method

STEP 1

Preheat oven to 160°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang. Combine the butter, treacle and sugar in a saucepan over medium-low heat. Cook, stirring, for 5 mins or until the mixture is smooth. Set aside for 5 mins to cool. Transfer to a large bowl. Add the combined flour, almond meal, ginger, cinnamon, nutmeg, ground cloves, allspice and cardamom. Stir to combine. Stir in the egg and buttermilk. Pour into the prepared pan and smooth the surface.

STEP 2

Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool.

STEP 3

Meanwhile, use an electric mixer to beat the extra butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the dulce de leche. Place in a piping bag fitted with a 5mm plain nozzle.

STEP 4

Use a 5cm round pastry cutter to cut 16 discs from the cake. Use a small serrated knife to trim the top of each cake disc to level. Pipe half the icing evenly over half the cake discs. Top with the remaining cake discs and press down gently. Pipe over remaining icing. 

Serve with salted caramel topping, thyme sprigs and rosemary sprigs.

Upsize your cake: to make a large naked cake, cut the gingerbread cake in half to make 2 rectangles. Pipe over buttercream and decorate to serve.

Dietary information

Vegetarian
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.