Festive spiced latte cake

Name: Festive spiced latte cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 250 g unsalted butter, melted; 300 g self-raising white flour; 1 tsp baking powder; 250 g Billington's Light Brown Soft Sugar; ½ tsp ground nutmeg, plus a pinch more; ¼ tsp salt; 1 tbsp instant coffee powder, plus 1 extra tsp; 75 ml whole milk; 275 g low-fat vanilla custard; 3 medium British Blacktail Free Range Eggs, beaten; 4 tbsp Billington's Golden Caster Sugar; 2 tbsp dark rum; 200 ml whipping cream

This moist, festive cake is spiced with nutmeg and spiced rum. It is topped with a light frosting made with whipped cream with custard and rum folded in.

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Serves10
CourseCake
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Pluscooling

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Ingredients

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 extra tsp
75ml whole milk
275g low-fat vanilla custard
3 medium British Blacktail Free Range Eggs, beaten
4 tbsp Billington's Golden Caster Sugar
2 tbsp dark rum
200ml whipping cream

Method

Preheat the oven to 180ºC, 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.
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.
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.
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 fine 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).