Gingerbread Latte Cake

Gingerbread Latte Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:

Ingredients

The cake

  • 200g unsalted butter (softened and diced)
  • 300g soft brown sugar
  • 3 large eggs
  • 350g self-raising flour
  • 200ml soured milk
  • 50g ground almonds
  • 1 tbsp lemon juice
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp black treacle
  • 6 pieces stem ginger in syrup (finely chopped)

The coffee syrup

  • 3 tbsp instant coffee
  • 75g caster sugar

The icing

  • 250g soft unsalted butter
  • 1 tsp ground ginger
  • 500g icing sugar (sifted)
  • 2 tsp vanilla extract
  • 2 tbsp stem ginger syrup from the jar
  • 1 x 280g tub full fat soft cheese, at room temperature

The Christmas trees

  • 200g green Candy Melts
  • 15 milk chocolate twigs
  • Assorted sprinkles
  • 1 x silver edible glitter spray
  • Coconut flakes and desiccated coconut

Method

  1. Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.
  2. Grease and line with baking parchment 2 x 20cm dia. cake tins.
  3. Add the lemon juice to the milk and set aside to thicken.
  4. Into the mixing bowl of your Kenwood Chef sift the flour, ginger, cinnamon and cloves, baking powder and salt. Then mix slowly the sugar and ground almonds using the K-beater. 
  5. Add the diced butter and mix on a medium speed until the mixture resembles breadcrumbs. Beat in the eggs one at a time, then add the black treacle, soured milk, and chopped stem ginger.
  6. Transfer the mixture equally into the 2 cake tins, and bake for approx. 45 minutes until risen, and the top of the cakes feel springy.
  7. To make the coffee syrup dissolve the coffee and sugar in 5-6 tablespoons of boiling water, and drizzle over both cakes. Then leave the cakes to cool in their tins.
  8. For the icing, using the K-beater on a medium speed, mix the butter and ground ginger until a soft and creamy texture. Then turn the speed down and slowly mixing add the icing sugar, a quarter at a time.
  9. Once mixed, add in the vanilla extract and ginger syrup, then the soft cheese and mix again until smooth. Chill in the fridge.
  10. For the Christmas tree decorations, put 200g of green Candy Melts in a bowl and melt in the microwave for 30 seconds. Stir and repeat the process until fully melted. Put the finished icing into a piping bag
  11. Place different lengths of chocolate twigs on baking trays, lined with baking parchment, and space out allowing enough space for the piping. Cut a small hole in the end of the piping bag, and working in a zigzag movement from the top down, forming a Christmas tree shape.
  12. Add sprinkles and edible glitter before the Chocolate sets and then allow to set at room temperature
  13. Slice each cake equally into two, creating four thinner layers. Use the buttercream to sandwich all 4 layers in a stack and then spread a thin layer of it all over the sides and top of the cake to contain the crumbs.
  14. Chill the cake and remaining buttercream for 30 minutes until it has hardened.
  15. With the rest of the buttercream coat a thick layer all over, smooth off, then finish with a rough pattern and peaks.
  16. Decorate with desiccated and flakes of coconut and chill for half an hour. Add the Christmas trees and serve at room temperature.

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