Save to your scrapbook
Cappuccino Loaf Cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Cappuccino loaf cake Coffee and walnut cake is an all-time favourite in the WF office, and this is our modern spin on it: a fine-textured, coffee-infused loaf topped with the silkiest whipped mascarpone frosting.
• 175g unsalted butter, softened, plus extra for greasing
• 5 tbsp single cream
• 2 tbsp instant coffee
• 100g golden caster sugar
• 75g light brown muscovado sugar
• 3 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• ½ tsp fine salt
For the frosting:
• 150g mascarpone
• 5 tbsp icing sugar
• cocoa powder, for dusting
1. Preheat the oven to 170˚C, gas mark 3. Grease a 900g (2lb) loaf tin and line with baking parchment. Heat the cream and coffee in a microwave (or small pan) until warm, stir to dissolve the coffee and cool. In a separate bowl, mix 1 tsp of the coffee cream with the mascarpone for the frosting and chill until needed.
2. In a large bowl, using electric beaters, cream the butter with the two sugars for 3-4 minutes, until pale and fl uffy. Beat in the eggs one at a time, followed by the vanilla and the remaining coffee cream.
3. Fold in the flour and salt until you have a smooth batter. Scrape into the tin; bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Transfer to a wire rack; cool to room temperature.
4. Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk with electric beaters for 1-2 minutes, until silky; chill again until needed. Spread the frosting over the cooled cake and dust lightly with cocoa powder just before serving.
Typical values per serving:
This recipe was first published in January 2016.