Spiced latte cake recipe

Details

• Cuisine: Christmas
• Recipe Type: Baking
• Difficulty: Easy
• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Serves: 10

Step-by-step

1. Preheat the oven to 180˚C/350˚F/gas mark 4. Use a little of the butter to grease a 23cm (9in) 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 1tbsp coffee with 1tbsp 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.
3. While the cake bakes, mix 1tsp coffee with 2tbsp caster sugar, 1tbsp water and 1 tbsp rum to make a syrup; set aside.
4. 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.
5. Make a frothy topping by whipping the cream with the remaining 2tbsp caster sugar and 1tbsp 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 0.5tsp nutmeg.