gingerbread latte cake

It’s new year’s day, which means it’s technically still the 12 days of Christmas. That means festive bakes are still a-ok.

Not one for Christmas cake, my festive favourite is a spin-off from my favourite Christmas coffee, the majestic gingerbread latte.

I made the cake with John Wait’s recipe, from his 12 Bakes of Christmas series, though with a few little tweaks here and there. It’s moist, gingery and, well, latte-y. And I really don’t get on with Christmas cake or pudding, so this is a fun alternative.

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For the coffee frosting, I would say use whatever flavouring you like to work with. I’m a big fan of Camp so that’s what I’ve used, but go with your gut, espresso fans.

If you wanted the cake to look really Christmassy, you could pipe little hats onto the gingerbread men. Just saying.

For the Cake

250g unsalted butter
225g dark muscovado sugar
120g golden syrup
50g black treacle
6 eggs
340g self raising flour
2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground nutmeg

For the other bits

250g white fondant icing
300g unsalted butter
600g icing sugar
4 tbsps Camp Coffee
3x 20cm cake tins
gingerbread men, with or without santa hats

  1. set the oven to 180c/gas mark 4
  2. beat together butter and muscovado sugar. Get it nice and fluffy now, no lumps please
  3. beat in eggs, golden syrup and treacle
  4. add the flour and spices and fold together into a batter
  5. bake for 20-25 minutes, then cool. Obviously this will take a little longer if you don’t have three tins, but the goal is to end up with three (sort of) identical sponges
  6. meanwhile beat together the rest of the butter, icing sugar and camp coffee for the frosting
  7. assemble your cake with generous amounts of frosting, especially around the outside. Don’t worry about how it looks – we’re going to pop the fondant on in a minute. Leave a little buttercream for sticking the gingerbread men to the top of the cake
  8. roll out your fondant to the right size and smooth it down over the cake
  9. pipe or spoon or splodge a little buttercream and attach mini gingerbread men. Add some string or ribbon if you want to prettify or cover up jaggedy fondant edges which, clearly, I should have done.

Et voila, one Christmassy Coffee cake complete with mini gingerbread men. Happy new year everyone, and viva la gingerbread latte.

Emma

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