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CAPPUCCINO CAKE

August 28, 2024

Serves

8

Prep Time

20 mins

Cook Time

30 mins

Total Time

1 hr 10 mins

Calling all baking baristas – try this intense coffee cake, complete with a fluffy cloud of coffee cream. The salted butter adds depth of flavour to the dark, complex coffee notes.

M74a1500nhptrewcoffeecake (1)
Serves: 8 Prep Time: 20 mins Prep Time: 30 mins Prep Time: 1 hr 10 mins

Method

Step 1

Preheat the oven to 180c. Grease and line the base of a 20cm springform tin.

Step 2

In a large mixing bowl, add all of the cake ingredients and mix well, ideally using an electric whisk or stand mixer until thoroughly combined.

Step 3

Spoon the mixture into the prepared tin and bake in the centre of the preheated oven for approx 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack.

Step 4

To make the topping, whisk all the ingredients together until the double cream is fluffy and thick. Take is slow – the second you see the cream begin to ribbon, whisk a little slower so you don’t over whisk the mixture.

Step 5

When it’s ready, spread the coffee cream over the cooled cake. To decorate, sieve a little cocoa powder over the top, so it resembles a cappuccino.

M74a1500nhptrewcoffeecake (1)

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Ingredients

For the cake

4 Eggs
200g Self raising flour, sieved
1 tsp Baking powder
200g Light brown sugar
200g Trewithen Dairy salted butter, room temperature
2 tsp Instant coffee, dissolved in 1 tbsp hot water and cooled

For the topping

300ml Double cream
3 tbsp Icing sugar, sieved
2 tsp Instant coffee granules, dissolved in 1 tbsp hot water and cooled
Cocoa powder for dusting

M74a1500nhptrewcoffeecake (1)

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