Cappuccino Cake
- Contains Dairy
- Contains Wheat
- Contains Eggs
Ingredients
Cake
- 3oz unsalted butter, softened, plus extra for greasing
- 2 tablespoons instant coffee
- 3 tablespoons whole milk, warmed
- 3oz light brown soft sugar
- 2 medium eggs
- 4oz self-raising flour
- ½ teaspoon fine salt
Icing
- 6oz mascarpone
- 2oz icing sugar
- 0 Cocoa powder, for dusting
- NADA
Instructions
Step 1
Grease Multi-Purpose Tin or 20cm cake tin with butter and line with baking parchment, then set aside.
Step 2
Add 500ml water to pot. Push in the legs on the Cook && Crisp tray, then place the tray in the bottom position in the pot.
Step 3
Stir instant coffee into warm milk until dissolved. Set aside.
Step 4
In a large mixing bowl, using electric beaters, beat together butter and sugar for 2 minutes until light and fluffy. One at a time beat in eggs. Fold in the flour and salt, then stir through coffee mixture. Tip cake batter into cake tin, smooth the top, then place on tray.
Step 5
Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM BAKE and set time to 13 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).
Step 6
The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit. Allow cake to cool in tin, before turning out onto a serving tray.
Step 7
In a large mixing bowl, with a wooden spoon, beat together mascarpone and icing sugar for the icing. Spread over top of cake and dust with cocoa powder before serving.