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.

4 out of 5 stars(2) Rate this recipe

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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).