Print Options:

Festive Favourites: Gingerbread Coffee Cake!

Yields12 ServingsPrep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

Rich cream cheese pairs beautifully with the spices of the gingerbread cake, and the coffee syrup gives a final touch of flavour. Though it's Christmas in the tropics for us, we still crave something warm and spicy when this time of the year rolls around. Today we have a flavourful gingerbread cake slathered with cream cheese icing, topped with a drizzle of coffee syrup. It might sound like a mishmash of flavours, but trust us, it works perfectly.

gingerbread latte cake

CAKE
 200 g unsalted butter, softened and diced
 300 g soft brown sugar
 3 large eggs
 350 g self raising flour
 200 ml buttermilk
 50 g ground almonds
 1 tbsp lemon juice
 3 tsp ground ginger
 2 tsp ground cinnamon
 ½ tsp ground cloves
 1 tsp baking powder
 1 tsp salt
 2 tbsp molasses or honey
 6 medium-sized ginger pieces, peeled and ground up
Coffee Syrup/Drizzle
 3 tbsp instant coffee
 75 g powdered or caster sugar
Cream Cheese Icing
 250 g soft unsalted butter
 1 tsp ground ginger
 500 g icing sugar, sifted
 2 tsp vanilla extract
 280 g cream cheese at room temperature
1

Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.

2

Grease and line with baking parchment, 2 x 20cm diameter cake tins.

3

Into the mixing bowl of your Kenwood Chef XL Titanium sift the flour, ginger, cinnamon and cloves, baking powder and salt. Then slowly mix in the sugar and ground almonds using the K-beater.

4

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 honey, buttermilk, and chopped ground ginger (6 pcs worth).

5

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.

6

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.

7

For the icing, using the K-beater on a medium speed to mix the butter and ground ginger until a soft and creamy texture. Turn the speed down and slowly mix in the added icing sugar, a quarter at a time.

8

Once mixed, add in the vanilla extract then the soft cheese and mix again until smooth. Chill in the fridge.

9

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.

10

Chill the cake and remaining buttercream for 30 minutes until it has hardened.

11

With the rest of the buttercream coat a thick layer all over, smooth off, then finish with a rough pattern and peaks.

12

Decorate with desiccated and flakes of coconut and chill for half an hour. Add the Christmas trees if you made them and serve at room temperature.

Nutrition Facts

Servings 0