Recipe – Cappuccino cake

14 Jan

This cake is from the amazing ‘goodfood’ website. Gawd bless it. I made it for an awayday with work and it was easy to bake and looked wow. Sadly I cycled across london on a sweaty summer’s day and by the time my colleagues got to eat it, it was mighty squished. (Still freaking good though!)

To buy:

* 250g  soft salty butter   *250g soft light brown sugar (plus 2-3 tbsp)   *300g self-raising flour   * 4 eggs, beaten   *50g walnuts, finely chopped   *200ml freshly brewed good coffee.  And then for the frosting: *500g mascarpone *2 tbsp light brown sugar   *cocoa powder to dust the cake.

To make:

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

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

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

Yum. Word of warning: this cake is super lardy. Share with your friends (they’ll love you for it!) x

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