Caramel latte loaf cake
Makes 2
230g Stork Bake margarine, softened
230g sugar
4 eggs
250g cake flour
1 tsp baking powder
pinch of salt
2 tsp corn flour
30ml espresso
Caramel cream cheese frosting
240g cream cheese
4 tbsp Stork Bake margarine, softened
½ cup tinned caramel
1 tsp vanilla
3 ½ cups icing sugar
pinch of salt
Preheat the oven to 180C. Grease and line 2 standard loaf tins.
Cream the margarine and sugar together until light and fluffy. Add the eggs slowly, one at a time until completely incorporated. Sift the flour, baking powder and salt then stir into the margarine mixture. Divide the batter in two and mix the caramel, cornflour and espresso into one batch. Spoon alternate types of batter into the loaf tins to create a blotchy affect. Then, using a skewer, gently swirl it around in the batter to marble the cake. Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the middle comes out clean.
To make the icing, cream the cream cheese and margarine together until light and fluffy. Then add the caramel, vanilla, icing sugar and salt. Use to ice the cooled cake.
