Low Protein Cappuccino Coffee Cake
- RECIPE MAKES: Serves 8
- PREP TIME: 15 minutes
- COOK TIME: 40 minutes
Preheat the oven to 180°C/160°C fan/gas mark 4.
Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.
Place all the cake ingredients (minus coffee and Bread Mix) into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended, fold in the 20g MEVALIA Bread Mix until fully incorporated (try not to over fold).
Divide the mixture evenly between the 2 prepared tins and level the tops.
Bake in the oven for 35−40 minutes until golden brown and shrinking away from the tins
To make the icing - mix the butter and sugar together in a mixing bowl and beat together until smooth.
Beat in the dissolved coffee and divide into two. When cake is cold sit one base on a cake stand and spread with half of the icing.
Place the other cake on top and spread with the remaining icing, finishing it with swirls to give an attractive finish..
- 225g very soft butter, plus more for the tins
- 225g light muscovado sugar or caster sugar
- 225g Mevalia Low Protein Bread Mix
- 3 tsp baking powder
- 20g Mevalia Bread Mix whisked with 60ml water until light and fluffy
- 4 level teaspoons instant coffee, dissolved in 1 tablespoon boiling water
- 300ml Mevalia Lattis/ProZero
- For the coffee icing:
- 175g soft butter
- 350g icing sugar
- 4 level teaspoons instant coffee, dissolved in 1 tablespoon boiling water
