Cappuccino cake
- 250g pack butter, softened
- 250g light soft brown sugar plus 2-3 tbsp
- 300g self-raising flour
- 4 eggs, beaten
- 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
- 200ml very strong coffee (made fresh or with instant), cooled
For the frosting
- 500g tub mascarpone
- 2 tbsp light soft brown sugar
- cocoa powder or drinking chocolate to decorate
-
Prep: 15 mins
Cook: 30 mins
Easy
Cuts into 12 slices
- 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.
- 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.
- 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 or drinking
chocolate. If you’re making this cake to eat at home, it will keep
covered in the fridge for 2-3 days
