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Christmas
Gingerbread Latte Loaf Cake
Embark on a culinary adventure with this dessert, a sweet symphony of flavours and textures that will delight your taste buds. Add this dish to your menu to give your guests a real treat.
Embark on a culinary adventure with this dessert, a sweet symphony of flavours and textures that will delight your taste buds. Add this dish to your menu to give your guests a real treat.
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Cooking time1 hour![]()
Preparation time15 minutes![]()
Servings12 portions
For the loaf:
- 2 tsp pumpkin spice blend mix
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp ground coffee
- 1 tsp bicarbonate of soda
- 500 g self-raising flour
- 200 g soft brown sugar
- 115 g caster sugar
- 56 g black treacle
- 145 g FLORA Block Salted
- 20 ml vanilla essence
- 300 ml oat milk
- 200 ml espresso coffee
For the buttercream:
- 300 g icing sugar
- 25 g FLORA Block Salted
- 1/4 tsp pumpkin spice blend
- 1/4 tsp ground cinnamon
- 1 tsp vanilla essence
- 1 shot prepared espresso coffee
- 30 ml oat milk
For the loaf:
- Sift together spices, bicarb, flour, and ground coffee and sugars.
- Melt FLORA Block and stir in the black treacle.
- Add the oat milk, espresso and instant coffee to the butter and treacle mix.
- Mix dry and wet ingredients together and line loaf tins.
- Bake at 160°C for approximately 1hour.
For the buttercream:
- Beat FLORA Block, icing sugar and spices.
- Add the coffee, oat milk and vanilla essence.
- Beat until fluffy and light.
