Wednesday, 3 January 2018

Gingerbread Latte Bundt Cake

Gingerbread Latte Bundt Cake
I meant to do this one last year, I just ran out of festive baking time. Plus, there's only so much cake my lot can eat. I'm not actually a fan of coffee flavoured cakes, but this one's a bit of an anomaly. If you like coffee cakes, you'll be just grand, if you don't, it's not an overpowering flavour because of the spices. You could make this at any time of year, but it's a nice festive alternative to the muck that is Christmas cake.

It might seem like sacrilege to use instant coffee, but there is method in my madness. I wanted a slightly stronger flavour than what was in the yoghurt alone, and the freeze dried granules stay like coffee 'chips' or flecks in the cake, and look nice!

Ingredients:
  • 225g butter
  • 350g golden caster sugar
  • 100g dark brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 4 tbsp gingerbread coffee syrup (I used Monin)
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • 250ml latte flavoured greek yoghurt (I used Muller)
  • 3 tsp good quality instant coffee 

Topping:
  • Icing sugar
  • More gingerbread syrup
  • Water

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and spices.
  6. Pour the yoghurt into a jug, and add the vanilla extract and syrup.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  8. Add the coffee granules.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. It will be quite thick.
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When completely cool, add enough syrup to the icing sugar to make a runny icing. You can use a bit of water if you like.
  14. Tip it over your cake and let it drip down. 
  15. Decorate in a festive fashion.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

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