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  2. Recipes
  3. Gingerbread Latte Cake

Gingerbread Latte Cake

An alternative Christmas cake that looks and tastes amazing.

Ȑ
Difficulty
Medium
ȑ
Time
140 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 1
For the cake batter
200 ml milk
1 Tbsp lemon juice
350 g plain flour
2 tsp baking powder
3 tsp ground ginger
2 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp salt
300 g soft brown sugar
50 g ground almonds
200 g unsalted butter, cubed, at room temperature
3  eggs
2 Tbsp black treacle
6 pieces stem ginger, finely chopped

For the coffee syrup
3 Tbsp instant coffee granules
75 g caster sugar
5-6 Tbsp boiling water

For the buttercream icing
250 g unsalted butter, cubed, softened
1 tsp ground ginger
500 g icing sugar, sifted
2 tsp vanilla extract
2 Tbsp stem ginger syrup, from a jar
280 g full fat cream cheese, at room temperature

For the Christmas tree decorations
200 g green candy melts
15  chocolate sticks
  sprinkles, as needed
  edible glitter, as needed
  desiccated coconut, as needed

Instructions

STEP 1/12

Mix the milk and lemon juice in a jug and set aside.
Preheat the oven to 180°C.
Grease the round tins and line with parchment paper.
Line a baking tray with parchment paper.
Fit the K-Beater to the machine.

STEP 2/12

Add flour, baking powder, ginger, cinnamon, cloves and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for about 2 minutes.

STEP 3/12

Add sugar and ground almonds to the bowl.
Mix on speed 2 for about 2 minutes.

STEP 4/12

Add butter into the Mixer bowl.
Mix on speed 4 for about 3 minutes or until the mixture resembles breadcrumbs.

STEP 5/12

Add eggs into the Mixer bowl.
Mix on speed 4 for about 4 minutes.

STEP 6/12

Add black treacle, soured milk and ginger into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
Divide the mixture between the two round tins.
Bake for 45 minutes at 180°C until a skewer tests clean.

STEP 7/12

Add coffee, sugar and boiling water into a small bowl.
Mix until combined.
Brush the cakes with the coffee syrup.

STEP 8/12

Retrieve, clean the Mixer bowl and fit the K-Beater.
Add butter and ginger into the Mixer bowl.
Start the machine on speed 2.
Add icing sugar to the bowl bit by bit.
Mix for 5 minutes or until soft and creamy.

STEP 9/12

Add vanilla, ginger syrup and soft cheese into the Mixer bowl.
Mix on speed 2 and mix for about 3 minutes until smooth.
Transfer the icing to a medium bowl.
Cover and chill in the fridge.

STEP 10/12

Add candy melts into a clean small bowl.
Melt in the microwave in 30 seconds burst until completely melted.
Transfer to a piping bag.

STEP 11/12

Place chocolate sticks on to the baking tray.
Pipe the candy melts in a zig zag pattern forming a Christmas tree shape.
Sprinkle with the sprinkles and glitter.
Leave to set at room temperature.
Turn the cakes out of the tin.
Slice each of the cakes in half.
Use some of the buttercream to sandwich the layers together.
Spread a thin layer of buttercream on the sides and the top of the cake.
Chill in the fridge for 30 minutes.
Spread the rest of the buttercream on to the cake, smooth and finish the top by making swirls and peaks.

STEP 12/12

Decorate the top of the cake with coconut.
Chill for 30 minutes.
Place the trees into the top of the cake.

 

Serve

  1. Back to homepage
  2. Recipes
  3. Gingerbread Latte Cake

Gingerbread Latte Cake

An alternative Christmas cake that looks and tastes amazing.

Show me the recipe
Ȑ
Difficulty
Medium
ȑ
Time
140 min
&
Author
Show me the recipe
lorem ipsum
Servings:12
Makes:1

Ingredients

For the cake batter
200 ml milk
1 Tbsp lemon juice
350 g plain flour
2 tsp baking powder
3 tsp ground ginger
2 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp salt
300 g soft brown sugar
50 g ground almonds
200 g unsalted butter, cubed, at room temperature
3  eggs
2 Tbsp black treacle
6 pieces stem ginger, finely chopped

For the coffee syrup
3 Tbsp instant coffee granules
75 g caster sugar
5-6 Tbsp boiling water

For the buttercream icing
250 g unsalted butter, cubed, softened
1 tsp ground ginger
500 g icing sugar, sifted
2 tsp vanilla extract
2 Tbsp stem ginger syrup, from a jar
280 g full fat cream cheese, at room temperature

For the Christmas tree decorations
200 g green candy melts
15  chocolate sticks
  sprinkles, as needed
  edible glitter, as needed
  desiccated coconut, as needed

Instructions

STEP 1/12

Mix the milk and lemon juice in a jug and set aside.
Preheat the oven to 180°C.
Grease the round tins and line with parchment paper.
Line a baking tray with parchment paper.
Fit the K-Beater to the machine.

STEP 2/12

Add flour, baking powder, ginger, cinnamon, cloves and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for about 2 minutes.

STEP 3/12

Add sugar and ground almonds to the bowl.
Mix on speed 2 for about 2 minutes.

STEP 4/12

Add butter into the Mixer bowl.
Mix on speed 4 for about 3 minutes or until the mixture resembles breadcrumbs.

STEP 5/12

Add eggs into the Mixer bowl.
Mix on speed 4 for about 4 minutes.

STEP 6/12

Add black treacle, soured milk and ginger into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
Divide the mixture between the two round tins.
Bake for 45 minutes at 180°C until a skewer tests clean.

STEP 7/12

Add coffee, sugar and boiling water into a small bowl.
Mix until combined.
Brush the cakes with the coffee syrup.

STEP 8/12

Retrieve, clean the Mixer bowl and fit the K-Beater.
Add butter and ginger into the Mixer bowl.
Start the machine on speed 2.
Add icing sugar to the bowl bit by bit.
Mix for 5 minutes or until soft and creamy.

STEP 9/12

Add vanilla, ginger syrup and soft cheese into the Mixer bowl.
Mix on speed 2 and mix for about 3 minutes until smooth.
Transfer the icing to a medium bowl.
Cover and chill in the fridge.

STEP 10/12

Add candy melts into a clean small bowl.
Melt in the microwave in 30 seconds burst until completely melted.
Transfer to a piping bag.

STEP 11/12

Place chocolate sticks on to the baking tray.
Pipe the candy melts in a zig zag pattern forming a Christmas tree shape.
Sprinkle with the sprinkles and glitter.
Leave to set at room temperature.
Turn the cakes out of the tin.
Slice each of the cakes in half.
Use some of the buttercream to sandwich the layers together.
Spread a thin layer of buttercream on the sides and the top of the cake.
Chill in the fridge for 30 minutes.
Spread the rest of the buttercream on to the cake, smooth and finish the top by making swirls and peaks.

STEP 12/12

Decorate the top of the cake with coconut.
Chill for 30 minutes.
Place the trees into the top of the cake.

 

Serve

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes