Gingerbread latte Christmas cake

Method

1. Preheat the oven to 170°C/fan 150°C/Gas 3
2. Grease and line 2 deep 18cm-diameter round cake tins
3. Sift the flour, bicarb and spices into a bowl
4. In a pan, gently heat the butter, sugar, syrup and treacle, stirring, until melted
5. Stir in the coffee powder, then leave to cool for 5 mins
6. Pour into the dry ingredients and whisk to combine
7. Add the milk and eggs, whisk again until smooth, then fold in the stem ginger
8. Divide the batter between the tins and bake for 45-50 mins, until a skewer inserted into the centre comes out clean
9. Leave to cool in the tins slightly, then transfer to a wire rack to cool completely
10. To make the buttercream, beat the butter until creamy and smooth, then whisk in the icing sugar, a third at a time, until incorporated. Once light and fluffy, whisk in the vanilla extract and coffee mixture until smooth
11. To assemble the cake, carefully cut each sponge in half horizontally with a serrated knife. Spread about 4 tbsp of the buttercream over the first layer, then put the next layer of sponge on top, and repeat until all 4 layers are sandwiched together with buttercream. Spread the remaining buttercream over the top and sides of the cake
12. Arrange the gingerbread stars (find the recipe below) on the top and sides of the cake. Dust over a little icing sugar and cinnamon to finish

To store: the decorated cake will keep for up to 5 days in an airtight container. The stars will soften quickly once on the cake, but keep separately in an airtight container for up to a week

To freeze: for the sponges, when they’re cool, wrap in a sheet of greaseproof paper, followed by a double layer of foil. Label, then freeze for up to 1 month. For the buttercream, transfer to a freezer bag, seal and label. Freeze for up to 1 month