• Sarah L Samuels

Gingerbread Latte Loaf Cake

Updated: Jun 14

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 and I am sure you will too.

It is a gingerbread loaf topped with a coffee buttercream and sprinkled with hot chocolate powder.

Jump to recipe

Start by preheating the oven to 180 degrees centigrade (160 fan), 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 and 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 hot chocolate powder for decoration.



Ingredients:


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


150g Soft unsalted butter

300g Icing sugar

3-4 tsp Strong Coffee

Hot chocolate powder for decoration


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan)

  2. Line and grease a 2lb loaf tin

  3. Melt the butter, sugar and treacle in a pan on a medium heat until the sugar has melted. Set aside to cool.

  4. Put the flour, bicarbonate of soda, ginger, mixed spice and salt in a large bowl.

  5. 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.

  6. 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!!!!

  7. 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.

  8. Using a Wilton 2A piping nozzle pipe in rows all over the top of the cake and finally sprinkle with a bit of hot chocolate powder for decoration.

Download recipe

GingerbreadLatteCake
.pdf
Download PDF • 104KB

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



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