Cappuccino cake
By Sarah Cook
Coffee mornings were made for this moreish cappuccino cake, and it’s ready in under an hour
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Prep:25 mins
Cook:30 mins
- Easy
Nutrition per serving
-
kcal 436
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fat 28g
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saturates 16g
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carbs 45g
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sugars 31g
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fibre 1g
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protein 5g
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salt 0.56g
Ingredients
- 250g softened butter, plus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 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
Method
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.
