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    Festive spiced latte cake

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    Festive spiced latte cake

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 50 minutes
    • Total time: 1 hour 15 minutes, plus cooling

    Serves: 10-12


    250g unsalted butter, melted
    300g self-raising white flour
    1 tsp baking powder
    250g Billington’s Light Brown Soft Sugar
    ½ tsp ground nutmeg, plus a pinch more
    ¼ tsp salt
    1 tbsp instant coffee powder, plus 1 tsp
    75ml whole milk
    275g low-fat fresh vanilla custard
    3 medium British Blacktail Free Range Eggs, beaten
    4 tbsp Billington’s Golden Caster Sugar
    2 tbsp dark rum
    200ml whipping cream


    1. Preheat the oven to 180˚C, gas mark 4. Use a little of the butter to grease a 23cm springform tin, then line the base. Sift the flour and baking powder into a large bowl. Add the light brown soft sugar, a pinch of nutmeg and the salt. Mix well with your hands to smooth any lumps in the sugar, then make a well in the middle.

    2. In a cup, mix 1 tbsp coffee with 1 tbsp hot water. Stir into the melted butter with the milk, 175g custard and the eggs; whisk into the dry ingredients until smooth. Pour into the tin and bake for 50 minutes, until risen, golden and a skewer inserted into the centre comes out clean. While the cake bakes, mix 1 tsp coffee with 2 tbsp caster sugar, 1 tbsp water and 1 tbsp rum to make a syrup; set aside.

    3. Place the cake, in its tin, on a wire rack to cool. After 30 minutes, poke lots of holes into the top using a cocktail stick and brush with the coffee syrup. Once cooled completely, remove from the tin and put on a plate.

    4. Make a frothy topping by whipping the cream with the remaining 2 tbsp caster sugar and 1 tbsp rum until very thick, then fold into the remaining 100g custard. Spoon and spread the topping onto the cake, then use a fi ne sieve or tea strainer to dust with the remaining ½ tsp nutmeg.

    Cook’s tip
    Making the cake ahead of time? You can keep the cake in an airtight container for a couple of days. When ready to serve, make and add the topping as per step 4 of the method (above).

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    This recipe appeared within the December 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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