Method
- Preheat the oven to 170°C/fan 150°C/Gas 3
- Grease and line 2 deep 18cm-diameter round cake tins
- Sift the flour, bicarb and spices into a bowl
- In a pan, gently heat the butter, sugar, syrup and treacle, stirring, until melted
- Stir in the coffee powder, then leave to cool for 5 mins
- Pour into the dry ingredients and whisk to combine
- Add the milk and eggs, whisk again until smooth, then fold in the stem ginger
- Divide the batter between the tins and bake for 45-50 mins, until a skewer inserted into the centre comes out clean
- Leave to cool in the tins slightly, then transfer to a wire rack to cool completely
- 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
- 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
- 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
Feeds
16
Ready in
2 hours
15 minutes
