I hate coffee, but I couldn’t help but be impressed with this Frothy Coffee Cappuccino Cake my boyfriend made as his second ever cake for Mother’s Day (he made his first cake last year).
He adjusted this recipe from Good Food magazine to skip the walnuts for extra froth and used Tesco Finest Costa Rican coffee because of the chocolate and spice notes of the blend. The Good Food recipe calls for light soft brown sugar, but in future I’d be tempted to mix this with muscovado for a richer coffee colour on the cake. The recipe as Jon made it is below:
250g pack butter, softened
250g soft brown sugar plus 5 tbsp extra for drizzle and icing
300g self-raising flour
200ml strong cold coffee (Tesco Finest Costa Rican worked well)
500g tub mascarpone
cocoa powder or drinking chocolate to decorate
Pre-heat the fan oven to 160c
Cream together the butter and 250g of sugar before adding the eggs, flour and half the coffee. Divide this evenly between two greased and lined sandwich tins and bake for 25 mins.
Mix the left over coffee with 3 tbsp of sugar and when the cake has cooled, drizzle 2 tbsp of the mixture on each half of the cake.
Cream together the marscapone, left over coffee and 2 tbsps of sugar, using half the mixture to sandwich the sponge layers and half to top the cake before dusting with the cocoa powder for a frothy coffee look.
This weekend, at the age of 28, my boyfriend made his first ever cake for Mothers’ Day. He used this easy Classic Victoria Sponge recipe, but switched the butter cream filling for a cream cheese icing on my recommendation as butter cream can be a little sickly and his mother doesn’t have a very sweet tooth.
To make a cream cheese icing whisk together 300g of Philadelphia with 125ml of double cream, then whisk in 150g icing sugar. Obviously it’s much easier to make this simple twist on a Victoria Sponge with an electric whisk. He made this without any physical help from me, clearly his obsessive tendencies have paid off.
This Pimm’s Drizzle cake is the perfect treat to serve at a picnic or barbecue on a sunny day. It just smells of summer and looks absolutely beautiful.
225g unsalted butter
200g caster sugar
225g self-raising flour, sifted
zest and freshly squeezed juice of 1 orange
zest and freshly squeezed juice of 1 lemon
Handful of mint, finely chopped
150ml Pimm’s no1
Strawberries, lemon and mint to decorate.
1) Preheat your oven to 160 ºC for a fan oven, 180ºC or gas mark 4 for standard ovens.
2) Cream together butter and sugar until smooth and pale, then whisk in the eggs one at a time.
3) Fold in the flour until smooth then stir in zest, chopped mint and 50ml of Pimm’s.
4) Put into loaf tin and bake for about 50 mins.
Mix the juice of the orange and lemon with the 100mils of Pimm’s you have left and when cake is baked, prick it over the top and slowly pour the juice on while it is still hot allowing it to soak in.
I made some Rocky Road/Fridge Cake for work this week (publishing involves a lot of cake) and since people seemed to like it quite a lot I thought I’d share the recipe.
It’s really easy to make, and you can keep it in the fridge for a few days so it’s great If you need to make something in advance. To be honest, it’s pretty much just fat and sugar, so it would probably last a really long time if you could stop yourself eating it.
200g rich tea biscuits
3 tablespoons of golden syrup
200g dark chocolate
100g milk chocolate
100g mini marshmallows
Bash up the rich tea biscuits in a clear sandwich bag until you fairly equal parts of biscuit dust (crumbs, I suppose…) and small pieces of biscuit. I use a rolling-pin, which I find quite therapeutic, but if you want to be super bookish then I guess you could smash up the rich tea biscuits with a hard back book. When you have them as you like them, pop them in a big mixing bowl to wait for the wet ingredients.
Melt the butter into a pan over a very low heat, and when it is all liquid (or near enough) add in the golden syrup and stir over the heat until they are melted together. When they are, take the buttery goodness off the heat and add in the chocolate. I like to have it ready broken into squares. I don’t add the chocolate when the pan is on the heat as it can burn and then it will never melt.
Tip half the chocolate mixture into the biscuits and mix until they are all covered. Then add in the marshmallows and mix some more.
Squash the mixture firmly into a baking tin so that it’s quite densely packed and when you’re happy with it, pour the other half of the chocolate mix across the top and spread out.
Pop in the fridge until cold, then enjoy the chocolatey biscuit goodness with a good book and a nice cup of tea.