coffee

If you don’t like coffee (!?), this isn’t for you. If you do- go forth and enjoy the triple caffeine hit this cake delivers via coffee sponge, coffee liqueur soak and coffee mascarpone.

Ingredients (I used 3×7 inch based loaf tin)

Coffee sponge

175g soft unsalted butter
75g caster sugar
100g light brown soft sugar
3 eggs
5tbsp milk
3tbsp instant coffee
175g self-raising flour
Pinch of salt
3tbsp coffee liqueur

Mascarpone Icing

250g mascarpone
300ml double cream
1tbsp instant coffee
4 heaped tbsp. icing sugar

Other ingredients

1tbsp cocoa powder

Method

Preheat the oven to 180c. Line a loaf tin with baking paper. Heat the milk and add the coffee. Stir to dissolve and set aside.
Place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy, scraping down the sides of the bowl where necessary.
Once the butter and sugars are creamed together, add in the eggs one at a time, beating well between each addition and adding in a tbsp. of the flour each time if you’re worried about curdling.
Add in the coffee mixture, remaining flour and salt and fold together to create a streak free batter. Scrape the batter into the prepared tin and level off. Bake for 30-35 minutes or until a skewer comes out clean when inserted. Set aside to cool slightly.
When the cake is still a little warm, level off the top with a knife and discard (AKA eat) the crust. Horizontally slice the remaining cake into three even layers. Drizzle each layer with 1tbsp of the coffee liqueur (it soaks in better when the cake is warm). Leave to cool completely.
For the mascarpone icing take 3tbsp of the cream and heat, then add in the instant coffee. Stir to dissolve and set aside to cool.
Take the remaining cream, the mascarpone and the icing sugar and whisk together to create a light but spreadable consistency. Half the mixture and stir the coffee cream into one half, creating a light coffee colour (having the two tones makes for a nice ombre effect when icing but this isn’t totally necessary).
To assemble the cake, take the bottom liqueur soaked layer and top with a big spoonful of the coffee coloured mascarpone icing- be generous! Spread the icing into an even layer and repeat this with white mascarpone icing and the next layer, then coat the whole cake in both icings, creating an ombre effect, if you like.
Finish with a generous dusting of cocoa powder.

Coffee cake is one of my all time favourites, but this spin on a classic is perhaps even better (I know, big claim). The cardamom hum in the sponge goes really well with the simple coffee buttercream, and the crunch of earthy pistachio praline rounds off the overall flavour and prevents it from being overly sweet. Make these for any occasion (you can fool people into thinking they’re fancy with the help of a piping bag and edible flowers) and they are sure to go down a storm.

Ingredients:

200g softened butter
200g soft brown sugar
3 eggs
200g self raising flour
pinch salt
8 cardamom pods, emptied and ground
3tbsp coffee granules mixed with 3tbsp boiling water
3tbsp milk

For the buttercream:

200g softened butter
400g icing sugar
2tbsp coffee granules mixed with 2tbsp boiling water

For the praline:

100g pistachios
100g caster sugar

Method:

Preheat the oven to 170c. Grease and line a brownie tin (around 20x20cm).
Cream together the butter and sugar until light and fluffy then add in the eggs one at a time, mixing well between each addition. Add the flour, salt and ground cardamom and fold in until well combined. Do the same with the coffee and milk.
Once your straightforward batter is ready, spoon into the tin and level off. Bake for 30-35 minutes until well risen and a skewer comes out clean when inserted. Cool in the tin.
While the cake is cooling, make the praline. Place the sugar and pistachios in a heavy bottom pan and allow the sugar to melt (don’t stir, just tip the pan to move the sugar around). Once it’s melted and golden, swirl the pan to coat the nuts in the caramel then tip onto some greaseproof paper and leave to set hard.
Now make your buttercream. Beat the butter until light then gradually add the icing sugar, whisking until very light. Add in the coffee and whisk again to combine. Once it’s streak free and smooth, pile into a piping bag ready to decorate.
Slice the cooled cake into nine squares (or larger/smaller pieces depending on your appetite!). Pipe the coffee buttercream on top in little kisses (or freestyle with rosettes/patterns using different nozzles). Break up the praline and roughly crush then sprinkle a generous helping on top of the buttercream.