Easy cake recipe for 4 - 8 people, takes only 30 mins; recipe has butter, brown sugar, self-raising flour, egg, walnut, coffee, mascarpone, brown sugar and cocoa powder.
Cappuccino cake
Course: Coffee
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Butter: 250g softened butter, plus extra for greasing
- Self Raising Flour: 280g self-raising flour
- Golden Caster Sugar: 250g golden caster sugar
- Baking Powder: 1/2 tsp baking powder
- Egg: 4 eggs
- Natural Yogurt: 150ml pot natural yogurt
- Vanilla: 1 tsp vanilla paste or extract
- Cocoa Powder: 1 tbsp cocoa powder, plus extra to dust
- Coffee: 100ml strong coffee (we made it with 2 tbsp coffee granules)
- Icing Sugar: 140g icing sugar, sifted
- Mascarpone: 350g mascarpone or soft cheese
- Coffee Bean: few chocolate-covered coffee beans
Directions
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
- Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
