Cappuccino Cake

Cappuccino Cake

Ingredients:

Sponge:

Butter 250 grams

Brown sugar 250 grams, plus 2-3 tablespoons extra

Self raising flour 300 grams

Eggs 4

Walnuts 50 grams finely chopped

Coffee 200 ml (freshly made) cooled

Frosting:

Mascarpone cheese 500 grams

Brown sugar 2 tablespoons

Cocoa powder

Direction:

Sponge:

Heat oven to 180C/fan. 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 and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 minutes or until golden and well risen. Leave the cakes in their tins for 5 minutes 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.

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.