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Festive spiced latte cake
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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.
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).
This recipe appeared within the December 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (10) 1892kJ
This recipe was first published in November 2019.