Save the recipe for later or have a go now and bring it out as a showstopper for your Christmas get together! Makes approx. 24 individual cakes, great served warm for dessert or cooled and saved for an afternoon treat.
For the gingerbread latte cake:
- 200g butter
- 165g soft brown sugar
- 265g golden syrup
- 265g black treacle
- 4tsp ground ginger
- 1tsp ground cinnamon
- 335ml whole milk
- 3 eggs
- 400g self raising flour
- 1tsp instant coffee
For the caramel latte sauce:
- 65g butter
- 145g soft brown sugar
- 330g golden syrup
- 300ml double or whipping cream
- 2tsp instant coffee
Optional: glitter, sprinkles and festive decorations!
Serve warm with ice cream or for a grown up twist, make it boozy with a splash of coffee liqueur.
- Prehead your oven to 170C and line a cupcake tray with cases or for a decorative touch use a bundt tray and remember to grease it first.
- Melt the butter, sugar, coffee powder, golden syrup and treacle together over a low heat, stirring to help it along. When it is all melted together, remove from heat. Tip: as soon as the sugar has disappeared, take it off the heat to avoid making a harder toffee-like mixture.
- Combine the flour and spices in a large bowl and sieve half into the butter and sugar mixture.
- Whisk together the eggs and milk and gradually add half to the batter. Then repeat with the remaining half of the flour mixture then the milk and eggs. Lightly whisk to remove the bigger lumps.
- Pour, or spoon, the mixture into your moulds and bake for 25-30 mins until springy. You can check if they're cooked through by popping in a skewer - if it comes out clean, they're ready to take out, if it comes out with some mixture stuck to it, they'll need a few minutes longer.
- If using cupcake cases, transfer onto a wire rack to cool. If using a bundt tray, leave to cool for about 15 mins before turning the tray over a wire rack - if they need a bit of a nudge, gently separate the cake from the sides with a knife and turn over to pop out beautifully!
- To make the sauce, heat the ingredients gently together in a saucepan and stir until melted and smooth.
- Heat the sauce to a simmer and leave it to bubble for 2-3 minutes - no stirring at this point!
- Remove the heat and allow to cool. Don't dip your finger in too soon as it will be very hot!
Add gold powder to the sauce for a bit of shimmer.
Serve warm with ice cream and extra sauce on the side for a decadent dessert that's sure to impress your guests!