Gingerbread Latte Cake | Good Housekeeping UK
- 5 years ago
Autumnal flavours take centre stage in this squidgy gingerbread latte cake.
Read the full gingerbread latte cake recipe here: http://bit.ly/2W4Kuog
Directions:
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20cm x 30cm tin. Melt together the butter, sugar, treacle and golden syrup in a large saucepan and leave to one side to cool slightly.
Whisk in the oil and milk thoroughly then add the eggs. In a large bowl, mix together the ginger, cinnamon, flour and bicarbonate of soda. Make a well in the middle and add the milk mixture, bit by bit. Whisk until smooth then pour into the prepared tin. Bake for 45min-1hr, until a skewer inserted into the centre comes out clean.
Leave to cool completely on a wire rack then put onto a serving plate. Make holes using the end of a wooden spoon all over the cake, about two thirds of the way down. Mix together all the ingredients for the poke sauce and whisk until slightly thickened. Pour over a third of the mixture then put the cake into the fridge to soak in, along with the leftover cream mixture.
When ready to serve, whip the cream mixture until thick and holding its shape. Spoon over the top of the cake and spread evenly. Dust over the spice mix and decorate with gingerbread men, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full gingerbread latte cake recipe here: http://bit.ly/2W4Kuog
Directions:
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20cm x 30cm tin. Melt together the butter, sugar, treacle and golden syrup in a large saucepan and leave to one side to cool slightly.
Whisk in the oil and milk thoroughly then add the eggs. In a large bowl, mix together the ginger, cinnamon, flour and bicarbonate of soda. Make a well in the middle and add the milk mixture, bit by bit. Whisk until smooth then pour into the prepared tin. Bake for 45min-1hr, until a skewer inserted into the centre comes out clean.
Leave to cool completely on a wire rack then put onto a serving plate. Make holes using the end of a wooden spoon all over the cake, about two thirds of the way down. Mix together all the ingredients for the poke sauce and whisk until slightly thickened. Pour over a third of the mixture then put the cake into the fridge to soak in, along with the leftover cream mixture.
When ready to serve, whip the cream mixture until thick and holding its shape. Spoon over the top of the cake and spread evenly. Dust over the spice mix and decorate with gingerbread men, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi