It’s been a while. We were in Korea for two glorious weeks in September/October and things got a bit crazy after. Anyhow, I’m finally getting a bit of a breather and decided I should start baking again! It was my parents’ anniversary a few weeks back and they both love coffee so I thought this cake was apt. Finally trying out this recipe from BBC Good Food which I saved in my phone two years ago. It’s a really easy and fuss-free cake to make. The frosting is lovely but the coffee flavour in the cake doesn’t come through at all ( even though I brewed a strong Nespresso) so if you’re making this, be sure to add more coffee powder!
- 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
- 500g tub mascarpone
- 2 tbsp light soft brown sugar
- Cocoa powder or drinking chocolate to decorate
- 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 flour 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.