Tag Archives: coffee cake

Tiramisu Cake

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So George’s sister introduced us to our local Clandestine Cake Club. Each month they hold themed cake making/scoffing extravaganzas based on three simple principles:

1. You make a cake big enough to share
2. You get together and eat and share your cakes (and attempt conversations between mouthfuls of yumminess)
3. You take all sorts of cake home and get fat for the next week

This month’s theme was cakes based on other puddings or in other words, puddings masquerading as cakes. There’s no judging or egotism, just friendly people filling their faces as bemused members of then general public mosey on by. This tiramisu cake is based on the Smitten Kitchen tiramisu cake recipe, whose marsala cream is to die for. In fact, even if you don’t make the cake just make the cream and let spoon meet mouth.

Ingredients

For the coffee cake:

150g butter
120g sugar
150g self raising flour
3 eggs
1 tbsp baking powder
3 tbsp coffee essence such as camp coffee or very strong instant coffee

For the chocolate cake:

130g plain flour
40g cocoa
1 tsp baking powder
100g butter
2 eggs
120g sugar
120ml buttermilk (made simply by adding a tablespoon of lemon juice to milk and leaving for 10-15 minutes)
pinch salt
1 tsp vanilla essence

For the coffee syrup:

3 tbsp coffee essence (as above)
1 tbsp water
1 tbsp icing sugar

For the marsala cream:

250g marscapone
50g icing sugar
200ml double cream
1 tsp vanilla essence
2 tbsp marsala wine

Method

Preheat the oven to 160oC/320oF/gas mark 3  as you prepare the cakes and grease two 23cm (or thereabouts) cake tins.

For each of the two types of cakes, mix the dry ingredients together in separate bowls (sieved flour, baking powder, salt, sugar, cocoa). Add the butter and mix with an electric whisk until each turns to a sandy consistency. Add the respective flavourings.

In a separate bowl or mug, gently beat the eggs for one cake and add to the mixture a bit at a time, whisking until incorporated. Repeat with the eggs for the other cake. The coffee cake mixture is now ready to be poured into the cake tin and baked for 20-30 minutes. To the chocolate cake mixture, add the buttermilk and continue whisking until it becomes smooth. Pour into the second tin and bake for 20-30 minutes.

When baked, take the cakes out of the oven and mix up the coffee syrup in a small bowl. Drizzle evenly over the cakes and leave the cakes to cool fully.

To make the marsala cream, (which by the way, is extremely versatile and I challenge you not to eat any before it sees your cake) begin by beating the marscapone with the sieved icing sugar. In a second bowl, whisk the double cream until it forms stiff peaks. Add around a quarter of the cream to the marscapone mixture and mix thoroughly. Add the rest of the cream to the marscapone and fold very gently, so as not to lose the air from the mixture. When evenly mixed, store in the fridge until you’re ready to assemble your cake…if you can manage to not eat it all first.

To assemble the cake, place the chocolate cake on a plate or tray (the chocolate cake is slightly more structurally sound thus it makes sense for it to go on the bottom). Cover with a thick layer of marsala cream. Place the coffee cake on top. Spread the remaining marsala cream over the top. Dust with cocoa powder in some kind of pretty pattern. And go and join your local CCC!

Tadaaah!

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Good Old Fashioned Coffee & Walnut Cakes

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Nothing beats a good coffee cake. You get bad ones that are too heavily iced or too sweet, or ones that don’t have walnuts in (what is that about?!). This has to be my favourite and it was even approved by my mum, whose favourite cake is coffee cake. But, I hate to admit, I leave out the walnuts for her.

Ingredients

150g butter
120g sugar
150g self raising flour
3 eggs
1 tbsp baking powder
2 tbsp coffee essence*
Handful of chopped walnuts

*I use Camp coffee which is a coffee and chicory essence, just ‘cuz my mum does and it tastes way better than the alternative of 2 tsp instant coffee made into a watery paste, but do that if you have to.

Method

Cream butter and sugar together until it is nicely pale and fluffy. Add the eggs and  flour a bit at a time and whisk. Add the baking powder, walnuts and coffee essence and mix thoroughly. Here I poured my mixture into a lined brownie tin, because I wanted to be all fancy and make miniature cakes, and baked at 160*C for around ten minutes.

(You could make a traditional full-sized cake by dividing the mixture into two greased, full-sized cake tins of your choice and baking for 20-30 minutes until a skewer comes out clean)

Cut out as many 5cm diameter cakes as you can from the rectangle and eat all the leftovers (one of the perks of the job). Make a quick buttercream icing from 50g butter creamed with 90g icing sugar and a little coffee essence and spread over the top of the cakes as neatly as you can. Top with half a walnut and enjoy!

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