Ginger & Pomegranate Sandwich Cake
An indulgent sandwich cake featuring warm ginger and cinnamon flavors paired with tart pomegranate, layered with creamy icing, perfect for any occasion.
Ingredients
For the Cake
- 175 g Margarine or Unsalted Butter At room temperature
- 175 g Golden Caster Sugar Dissolves quickly for light sweetness
- 170 g Self-Raising Flour Creates a wonderful rise
- 3 large Eggs Adds moisture and richness
- 2 tsp Ground Ginger Provides a warm, peppery flavor
- 1.5 tsp Ground Cinnamon Adds cozy warmth
- 1 tbsp Hot Water Dissolves the spices
For the Cream Cheese Icing
- 300 g Icing Sugar For sweetness
- 50 g Unsalted Butter At room temperature
- 120 g Full Fat Cream Cheese Provides tanginess
- 1/4 zest Orange Adds bright, zesty notes
- 1 tbsp Pomegranate Molasses Enhances color and flavor
- Seeds of 1 Pomegranate Adds vibrant color and crunch
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit) and line two sandwich cake tins with parchment paper.
- In a large mixing bowl, cream together the margarine and caster sugar using an electric mixer until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing continuously and ensuring each egg is fully incorporated before adding the next.
- Gently fold in the self-raising flour, ground ginger, and ground cinnamon with a spatula, careful not to overmix.
- Stir in the hot water to help dissolve the spices and create a smooth batter.
- Divide the batter evenly between the two lined cake tins, smooth the tops, and bake for 20-25 minutes until a skewer inserted comes out clean.
- Allow cakes to cool in tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Icing
- Beat the unsalted butter and icing sugar together until a sandy texture forms, then mix in the cream cheese until smooth.
- Add the orange zest and mix until fully combined.
Assembly
- Place one sponge half on your serving plate, crumb side down. Spoon just under half of the cream cheese icing on top and spread it evenly.
- Drizzle with 1/2 tablespoon of pomegranate molasses and sprinkle just under half of the pomegranate seeds on top.
- Take the second sponge, spread a thin layer of icing on the bottom, and carefully position it on top of the first sponge.
- Spread the remaining icing over the top of the second sponge, drizzle with remaining pomegranate molasses, and finish with the remaining pomegranate seeds.
Notes
Always ensure your butter and cream cheese are at room temperature. You can substitute pomegranate molasses with a mixture of honey and lemon juice.