Cappuccino cake

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• virginia

  03 November 2007

  virginia rated this recipe

  

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• mechantefille

  09 November 2007

  mechantefille commented on this recipe

  more thana comment its a question - can i substitute white sugar instead of brown and can the mascarpone be substituted with icecream??

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• Thelma

  22 November 2007

  Thelma rated this recipe

  

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• melaniejones

  14 December 2007

  melaniejones commented on this recipe

  Easy to make, tastes delicious and looks very impressive. To answer the above questions - I'm always substituting different sugar types dependant upon what's in my cupbpard and I've never had a problem. Personally I don't think ice-cream would stay solid long enough to use for the icing and would make the cake too soggy but why not experiment?!

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• Elaine

  02 January 2008

  Elaine rated this recipe

  

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• H's binder

  07 January 2008

  H's binder rated and commented on this recipe

  

  I love this recipe. It is easy to make, looks gorgeous and tastes delicious.

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• Louise

  10 January 2008

  Louise commented on this recipe

  I always like to make a cake when I have friends round for coffee, a coffee cake can be a hit or a miss with people's tastes, but this was a beautiful cake, very easy to prepare.

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• craftycook

  03 February 2008

  craftycook commented on this recipe

  the cappuccino cake would it be suitable for freezing as i like to bake cakes and freeze them in portions ready to take out of the freezer at short notice. thanks denise dunn

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• sue

  07 February 2008

  sue commented on this recipe

  I made this cake to sell in my tea rooms in conwy north wales and it was a big hit and it was so easy to make thanks sue roberts

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• amanda

  13 February 2008

  amanda rated and commented on this recipe

  

  Great recipe

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• AlbaJules

  20 February 2008

  AlbaJules commented on this recipe

  I've made this cake several times for our monthly church coffee morning and there's never any left (much to my husband's disgust!!) It's a lovely cake and the mascarpone frosting is much nicer than a sickly sweet butter cream one.

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• Char

  25 February 2008

  Char commented on this recipe

  How to change the ingredients to American measurments?

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• jan

  25 February 2008

  jan commented on this recipe

  very easy and really impressive to look at. Make your coffee strong as you dare.

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• flapjacks

  28 February 2008

  flapjacks commented on this recipe

  I hope this link to a cooking measurement converter is helpful to you Char: http://www.biltongmakers.com/biltong200_cookingconverter.html PS: The cake is very tasty & is now in my online binder, thanks!

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• Hood Food

  01 March 2008

  Hood Food rated and commented on this recipe

  

  Could someone please tell me what sort of lock you need on the fridge to make it last 2-3 days?

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• snowberry

  03 March 2008

  snowberry rated and commented on this recipe

  

  The recipe was so easy to follow; the cake itself was so light. My neighbours are putting in requests for me to make them some! I agree with Hood Food above - mine lasted 3 hours!

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• rebeccam

  10 March 2008

  rebeccam rated this recipe

  

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• Hind' Recipe

  12 March 2008

  Hind' Recipe rated and commented on this recipe

  

  Excellent!

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• Lindsay

  21 March 2008

  Lindsay rated and commented on this recipe

  

  Very light cake, with a lovely light mascarpone filling and topping. Typically I find most cake recipes never allow for enough icing but this cake certainly does! Went down a storm for Mother's Day. Would make again.

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• Lily

  29 March 2008

  Lily commented on this recipe

  I just made this cake today and it was gorgeous! (If I say so myself.) The cake was really light and the frosting complimented it perfectly (although I forgot to put the cocoa on the top.) The only negative was that 500g of the mascarpone made way too much frosting I felt.

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Ingredients

• 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

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Cake base only

Ingredients

• 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

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, sugar 29g, salt 0.72 g

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