Gingerbread Traybake Cake

For the gingerbread cake

• 350 g (2 ¾) cups plain flour (all purpose flour)
• 330 g (1 ⅔) cups light brown sugar (muscovado sugar)
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tbsp baking powder
• ½ tbsp bicarbonate of soda (baking soda)
• ½ tsp salt
• 200 g (¾ cup + 1 heaped tbsp) softened butter or Stork
• 3 large eggs
• 2 tbsp treacle (molasses)
• 1 orange zest only
• 180 ml (¾ cup) whole milk
• 1 ½ tbsp fresh orange juice
• 1 tsp vanilla extract

For the frosting

• 500 g (2 cups) mascarpone
• 240 g (2 cups) icing sugar (powdered sugar)
• 2 tbsp golden syrup or honey
• ½ tbsp ground cinnamon or vanilla paste

To decorate

• gingerbread cookies
• festive sprinkles
• 1 tsp ground cinnamon to dust