Hands up who’s a fancy coffee lover! Me me ME! You can take your boring old instant coffees and americanos, I want lattes and cappuccinos and frappucinos too if the weather is kind. At this time of year, I am ready to warm up on sweet gingerbread lattes and my absolute favourite the egg nog latte, although I don’t think I’m allowed to speak of that flavour profile yet until closer to the C word.
I had great success making a gingerbread syrup with the following recipe and it saves me loads from shelling out 5 euros to fuel my addiction. Place 110g dark brown sugar in a small saucepan with 3tbsp of pumpkin puree (from a can), 1/2 tsp of mixed spice and 240ml water. Bring to the boil and stir until all ingredients have dissolved, about 2 or 3 mins. Store syrup in a sterilised jar.
But how about gingerbread and coffee in a cake? And the other great thing about this cake is that I got to use the bundt pan I bought in NYC last year to use for the first time. I just knew that tin was a good investment! This cake is a firm cake which is ideal for slicing with a cup of tea and for breakfast too if that is your thing, it sometimes is for me at the weekend.
Gingerbread Latte Cake
The coffee flavour is subtle, so make sure you use a strong espresso powder and plenty of it.
- 500g plain flour
- 2tsp baking soda
- 1/2 tsp baking powder
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 4 cardamom pods, crushed
- 2 cloves, crushed
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp mixed spice
- 110g butter
- 300g dark brown sugar
- 65g caster sugar
- 2 large eggs
- 250ml strong boiling coffee (I used 4 tsp espresso powder)
- 100g icing sugar
- 2-3 tbsp lemon juice
- Preheat oven to 180 or 160 fan.
- Beat sugars & butter until pale and fluffy. Add one egg beat & add second.
- Mix dry ingredients. Add a third to butter mix. Mix and add half of the coffee. Repeat until all combined.
- Bake for 40 mins or until a skewer comes out clean.
- Allow to cool in the tin for 10-15 minutes before upturning on a wire wrack to cool completely.
- To make the icing, mix the icing sugar with 2 tbsp of lemon juice. You want to be able to drizzle the icing over the cake, so if it is too thick, gradually add a little more lemon juice until you have the consistency you need.
- Level the bottom of the cake with a long serrated knife so it will sit straight. Over a wire rack with paper underneath to make clean up easier, drizzle the icing over the cake with a fork or spoon. Arrange on the serving plate or stand and enjoy.