Festive Favourites: Gingerbread Coffee Cake!
Craving for something warm and spicy when this time of the year rolls around? How about a flavourful gingerbread cake slathered with cream cheese icing, topped with a drizzle of coffee syrup! It might sound like a mishmash of flavours, but trust us, it works perfectly. Rich cream cheese pairs beautifully with the spices of the gingerbread cake (like Gingerbread Cheesecake) — and the coffee syrup gives a final touch of flavour. Check out also: Basque Burnt Cheesecake Recipe if you're feeling a little experimental! This gingerbread cake recipe makes a hefty four-layered cake though, and your Kenwood Titanium Chef XL will come in handy as you beat these ingredients together. If you want to go the extra mile, we included a little extra portion to create adorable green Christmas trees as toppers for the cake, but you don't have to do it if you're short on time! OPTIONAL: Directions for tree decorations 200g white chocolate with a few drops of green food dye, melted 15 milk chocolate twigs - you can use Pocky sticks or any sort of chocolate-coated thin biscuits Assorted sprinkles (optional) 1 x silver edible glitter spray (optional) Coconut flakes and desiccated coconut - Melt white baking chocolate in the microwave for 30 seconds. Stir and repeat the process, placing a few drops of green food dye until fully melted.
- Put the finished icing into a piping bag
- Place different lengths of chocolate twigs on baking trays, lined with baking parchment, and space out allowing enough space for the piping.
- Cut a small hole in the end of the piping bag, and working in a zigzag movement from the top-down, forming a Christmas tree shape.
- Add sprinkles and edible glitter if you wish, before the Chocolate sets and then allow to set at room temperature
Ingredients
Instructions
Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.
Grease and line with baking parchment, 2 x 20cm diameter cake tins.
Into the mixing bowl of your Kenwood Chef XL Titanium sift the flour, ginger, cinnamon and cloves, baking powder and salt. Then slowly mix in the sugar and ground almonds using the K-beater.
Add the diced butter and mix on a medium speed until the mixture resembles breadcrumbs. Beat in the eggs one at a time, then add the honey, buttermilk, and chopped ground ginger (6 pcs worth).
Transfer the mixture equally into the 2 cake tins, and bake for approx. 45 minutes until risen, and the top of the cakes feel springy.
To make the coffee syrup dissolve the coffee and sugar in 5-6 tablespoons of boiling water, and drizzle over both cakes. Then leave the cakes to cool in their tins.
For the icing, using the K-beater on a medium speed to mix the butter and ground ginger until a soft and creamy texture. Turn the speed down and slowly mix in the added icing sugar, a quarter at a time.
Once mixed, add in the vanilla extract then the soft cheese and mix again until smooth. Chill in the fridge.
Slice each cake equally into two, creating four thinner layers. Use the buttercream to sandwich all 4 layers in a stack and then spread a thin layer of it all over the sides and top of the cake to contain the crumbs.
Chill the cake and remaining buttercream for 30 minu es until it has hardened.
With the rest of the buttercream coat a thick layer all over, smooth off, then finish with a rough pattern and peaks.
Decorate with desiccated and flakes of coconut and chill for half an hour. Add the Christmas trees if you made them and serve at room temperature.