Wednesday, February 27, 2013

Cappuccino cake


250g softened butter , plus extra for greasing
280g self-raising flour
250g golden caster sugar
150ml pot natural yogurt
1 tsp vanilla paste or extract
1 tbsp cocoa powder , plus extra to dust
100ml strong coffee (we made it with 2 tbsp coffee granules)
140g icing sugar , sifted
350g mascarpone or soft cheese
few chocolate-covered coffee beans
  • 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.

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