This was another good seller in my cafe and I actually invented it one day at work when I wanted something quick to make that looked good! I was drinking my usual morning latte and decided on this flavour combination to upscale a boring loaf of gingerbread.
My customers loved it especially our local post lady who would call in for a piece to takeaway after she had finished work and I am sure you will love it too.
It is a gingerbread loaf topped with a coffee buttercream and sprinkled with cinnamon.
Start by preheating the oven to 180 degrees centigrade (160 fan) Gas mark 4, then line and grease a 2lb loaf tin.
Next in a medium sized pan melt the butter, sugar and treacle on a medium heat until the sugar has melted. Then set aside to cool.
Put the flour, bicarbonate of soda, ginger, mixed spice and salt in a large bowl.
Pour in the cooled sugar mixture and the milk and egg.
Beat with a spatula or spoon until everything is combined and the mixture is smooth.
Pour into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. IMPORTANT: Do not open the oven door before 40 minutes or the cake will sink!!!!
To make the icing sieve the icing sugar into the bowl of a stand mixer then add the soft butter and whisk until smooth and light and fluffy.
Add the cold coffee a teaspoon at a time until it is soft enough to pipe.
Using a Wilton 2A piping nozzle pipe in rows all over the top of the cake and finally sprinkle with a bit of cinnamon for decoration.
Gingerbread Latte Loaf Cake
Sarah's servings: 10
Sarah's skill: Easy
Baking time: 45-50 minutes
Ingredients:
Cake:
175g Unsalted butter
175g Dark brown sugar
150g Treacle
200ml Milk (semi-skimmed is fine)
2 Large Eggs
250g Plain Flour
1 1/2 tsp Bicarbonate of soda
1/2 tsp Mixed spice
3 tsp Ground ginger
Pinch of salt
Icing:
150g Soft Unsalted Butter
300g Icing Sugar
3-4 tsp Strong Coffee
Ground Cinnamon (for decoration)
Method:
Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.
Line and grease a 2lb loaf tin
Melt the butter, sugar and treacle in a pan on a medium heat until the sugar has melted. Set aside to cool.
Put the flour, bicarbonate of soda, ginger, mixed spice and salt in a large bowl.
Pour in the cooled sugar mixture and the milk and egg and beat with a spatula or spoon until everything is combined and the mixture is smooth.
Pour into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. IMPORTANT: Do not open the oven door before 40 minutes or the cake will sink!!!!
To make the icing sieve the icing sugar into the bowl of a stand mixer then add the soft butter and whisk until smooth and light and fluffy. Add the cold coffee a teaspoon at a time until it is soft enough to pipe.
Using a Wilton 2A piping nozzle pipe in rows all over the top of the cake and finally sprinkle with a bit of cinnamon for decoration.
Sarah’s extra slice.......
Do not open the oven door before 40 minutes or the cake will sink!!!!
I used a Wilton 2A nozzle to ice the cake
You could use cocoa powder on the top if you don't like cinnamon.