Gingerbread cake with cinnamon cream cheese frosting

INGREDIENTS

350 g

| 12.3oz | 2 3/4 cups plain (all purpose flour)

330 g

| 11.6oz | 1 2/3 cups dark brown sugar

2 tsp

ground ginger

2 tsp

ground cinnamon

1 tsp

ground cloves

1 tbsp

baking powder

1 tsp

bicarbonate of soda

1/2 tsp

salt

200 g

| 7oz | 3/4 cup + 1 heaped tbsp cold unsalted butter (cubed)

large eggs (lightly beaten)

2 tbsp

treacle ((molasses) optional)

orange zest only

200 milliliters

| 7fl oz | 3/4cup + 2 tbsp whole milk

1 tbsp

fresh orange or lemon juice

1 tsp

vanilla extract

3 tbsp

crystallised (candied) ginger or stem ginger (very finely diced)

300 g

| 10.5oz | 1 1/3 cups full-fat cream cheese

1/2 tbsp

ground cinnamon (or vanilla paste)

400 g

| 14oz | 1 3/4 cups double ((heavy) cream, whipped to soft peaks)

200 g

| 7oz | 2 cups icing (sugar)