Thursday, 27 November 2014

Cappuccino Cake

I haven't baked for a while, but now I am back in the kitchen:) I found a great recipe on  the bbcgoodfood website and this is one of the few recipes I haven't modified. The cream is truly wonderful, but you have to use a very good quality coffee  to get the favours just right.

Cappuccino Cake

250 g unsalted butter, softened
250 g light soft brown sugar
300 g self-raising sugar
4 eggs, beaten
50 walnuts, toasted and finely chopped
100 ml very strong coffee (made fresh) cooled

500 g mascarpone
3 tbsp light soft brown sugar
100 ml very strong coffee (make fresh) cooled
cocoa powder to decorate

Heat the oven to 180C. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric mixer until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed.
Fold in the walnuts and the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the coffee with the sugar and sprinkle 4 tbsp over the sponges. Leave to cool completeley.

While the cakes cool make the frosting. 
Tip the mascarpone into a large bowl and beat in the remaining of the coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then using a palette knife spread the rest of he frosting over the top of the cake. Decorate with dusting of cocoa powder.