Exact quantities, then the method.
This is a quick, glossy glaze for drizzling over a loaf or fairy cakes, with a Cinnamon Dolce Latte sachet stirred in for a coffee-and-cinnamon flavour. Dissolve the sachet in a little hot water first so it spreads evenly, then whisk it with icing sugar and a splash of cream until smooth and pourable.
Source: teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cinnamon Coffee Cake Glaze recipe. Canonical: https://teas.co.uk/recipes/coffee/cinnamon-coffee-cake-glaze/
It sets firm in about an hour. Makes enough for a loaf or eight fairy cakes.
You'll need
- 1 Starbucks Cinnamon Dolce Latte sachet (24g)
- 30ml freshly drawn water, brought to a rolling boil, then cooled to about 90C (check with a thermometer)
- 200g icing sugar, sifted
- 30ml double cream
- 1 freshly baked 900g loaf cake on a cooling rack (vanilla, cinnamon or Madeira)
Equipment
- 1 small heatproof mug
- 1 medium mixing bowl
- 1 medium balloon whisk
- 1 small pouring jug
Method
- Dissolve the sachet in 30ml of hot water in a mug.
- Sift the icing sugar into a bowl, then whisk in the dissolved coffee and the cream until smooth and glossy.
- Sit your cake on a rack over a tray to catch the drips.
- Let the glaze cool for a couple of minutes, then drizzle it over the cake in slow circles.
- Leave it to set firm for about an hour before slicing.
- Cool the glaze slightly before pouring; too warm and it runs straight off instead of coating.
The tea it is made with, and what to make next.
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Brewed with: Starbucks Cinnamon Dolce Latte, 5 Sachets 117.5g
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