This recipe was very loosely based upon this gingerbread latte cupcake recipe by a blogger called Annie. However I adapted it to make one cake, rather than multiple cupcakes, and my variation of the recipe is below.
110 g margarine
100 g caster sugar
50 g light brown sugar
1/2 tsp vanilla extract
210 g self-raising flour
1 tsp ground cinnamon
1 & 1/2 tsp ground ginger
1/4 tsp ground nutmeg
30 ml of just boiled water from the kettle, with as much instant coffee dissolved in it as possible
110 ml golden syrup
Step 1. Beat the eggs and margarine until fluffy.
Step 2. Beat in the eggs, flour, spices, vanilla extract and golden syrup
Step 3. Put into a lined, round 7 in (180 cm) cake tin.
Step 4. Bake in a preheated oven, on gas mark 5 for approximately an hour. All ovens differ though, so keep an eye on it. If you don’t have a 7 inch diameter cake tin, you can of course use a larger one, or two sandwich tins, but adjust the cooking time accordingly.
I iced the cake with a standard buttercream, which was not bad, but if I were to bake this again, I think it’d benefit from a sweet fluffy icing like the one in this Chai Latte cake I made previously.
To decorate, I cut mini gingerbread men shapes out of red roll-out icing, added eyes with a tube of leftover writing icing and stuck them around the outside of the cake with a little blob of leftover buttercream.