Orange Ginger Cookie Cake Recipe

Ingredients

• 260 g all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt, divided
• 170 g unsalted butter, softened and divided
• 125 g granulated sugar
• 80 g light brown sugar
• 1 large egg, divided
• 1 tablespoon finely grated orange zest
• 2 tablespoons molasses
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 225 g full-fat cream cheese, softened
• 85 g unsalted butter, softened
• 240 g powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line two baking sheets and trace four 18 cm circles on the paper, leaving space between them.

2. 2

   For the orange dough, mix 130 g flour with the baking powder and 1/4 teaspoon salt. Beat 85 g butter with the granulated sugar, then beat in half the egg and the orange zest. Mix in the dry ingredients.

3. 3

   For the ginger dough, mix the remaining flour with the baking soda, remaining salt, ginger, and cinnamon. Beat the remaining 85 g butter with the brown sugar, then add the remaining egg and molasses. Mix in the dry ingredients.

4. 4

   Press each dough into two traced circles, keeping the layers even and stopping just inside the lines. Chill the trays for 20 minutes.

5. 5

   Bake for 9 to 12 minutes, rotating the trays once, until the edges are set and the centers no longer look wet. Cool completely on the trays.

6. 6

   Beat the cream cheese and 85 g butter until smooth. Add the powdered sugar, vanilla, and orange juice, then beat until thick and spreadable.

7. 7

   Stack the cookies, alternating orange and ginger layers with an even layer of frosting between each. Pipe or spread the remaining frosting on top and chill for 45 minutes before slicing.