Gingerbread cake with caramel biscuit icing - Good Food Middle East

Ingredients

• 150ml full-fat milk
• 3 tbsp black treacle
• 225ml vegetable oil, plus a little for greasing
• 375g plain flour
• 3 tsp baking powder
• 1½ tsp bicarbonate of soda
• 375g light brown soft sugar
• 1½ tsp ground cinnamon
• 1½ tsp ground ginger
• 3 good pinches of ground cloves
• 300ml buttermilk
• 3 large eggs
• 1½ tsp vanilla extract
• 250g pack slightly salted butter, very soft
• 600g icing sugar, plus a little extra for dusting
• 300g full-fat cream cheese
• 2 tsp vanilla bean extract
• 200g smooth caramelised biscuit spread (I used Lotus Biscoff biscuit spread)
• 50g desiccated coconut, to decorate
• silver edible glitter (optional)
• gingerbread shapes (see tip)
• 2 tbsp milk