A soft, deeply spiced sponge made with Billington’s Gingerbread crumbs, layred with tangy mixed-spice aplle compote and clouds of whipped cream. Every bite is cosy, crunchy and utterly irresistible. Ready to bake your new favourite slice? Let’s get started!
Ingredients:
- 225g Self-raising flour
- 225g Unsalted butter (softened)
- 225g Light brown sugar
- 4 Large eggs
- 100g Billington’s Gingerbread fingers (crushed into fine crumbs for the batter)
- 2 tsp Ground ginger & 1 tsp Ground cinnamon
- 2 tbsp Black treacle
- 300ml Double cream (whipped)
- 200g Apple compote or chunky apple sauce
- 1 tsp Mixed Spice
- Extra Billington’s Gingerbread (crushed for topping)
METHOD:
1. Prep the Crumbs: Pulse 100g of the Billington’s Gingerbread fingers into fine crumbs.
2. Cream & Mix: Cream the butter and sugar until fluffy. Beat in the eggs and black treacle.
3. The Fold: Gently fold in the flour, spices, and your 100g of Billington’s Gingerbread crumbs. [At this point it smells amaaaazing] 👌🏻
4. Bake: Divide into two 8-inch tins and bake at 180°C for 25–30 minutes. Let cool completely.
5. Assemble: Spread a thick later of that gorgeous apple compote over the bottom sponge, followed by a thick layer of whipped cream.
6. Top: Place the second sponge on top. Pipe cream swirls around the edge and pile high with the remaining crushed gingerbread biscuits and a touch of gold leaf for that little extra sparkle ✨️
This recipe was lovingly created for us by the wonderful @the.cooking.queen.91 – we’re so grateful for the creativity and inspiration poured into this bake!
Make sure to follow her on Facebook and Instagram for lots more home cooking ideas, and if you give this delicious bake a try, don’t forget to tag @the.cooking.queen.91 and @billingtonsgb so we can admire your creations!
