This triple layer ‘naked’ cake with gingerbread sponge and espresso icing, tastes just like a gingerbread latte and would make the perfect festive centrepiece for your Christmas dinner or as part of a pre-Christmas afternoon tea with a glass or two of Prosecco!
If you try my recipe, post it to Instagram and tag #awimbledonchristmas for a chance to be featured in my stories!
For the Cake
You can make as many layers as you like (I made three). The recipe for one layer is as follows:
- 225g sifted self-raising flour
- 125g light brown sugar
- 4tsp ground ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp salt
- 75g black treacle
- 1 tsp vanilla
- 3 eggs, lightly beaten
- 80ml water
In a large bowl, mix all the ingredients until well combined. Pour into a 20cm (8in) cake tin lined with baking paper. Bake on gas mark 5 for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Repeat for additional layers.
For the icing
Whisk 125g soft, room temperature butter with around 2 cups sifted icing sugar, one teaspoon vanilla and three tablespoons cooled espresso until the icing is soft and fluffy. If the icing is too wet, add a bit more sifted icing sugar. To get the ‘naked’ cake look, ice the top of the first layer, then place the second layer on top. Ice the top of each additional layer, then lightly ice the sides.
Leave plain or add festive decorations. I decorated mine with cranberries and rosemary dusted with icing sugar ‘snow’, but you could use edible glitter, pre-made cake toppers or even gingerbread men.