Cappuccino Loaf Cake

Name: Cappuccino Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 175 g unsalted butter, softened, plus extra for greasing; 5 tbsp single cream; 2 tbsp instant coffee; 100 g golden caster sugar; 75 g light brown muscovado sugar; 3 large eggs; 1 tsp vanilla extract; 175 g self-raising flour; ½ tsp fine salt

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Serves10
CourseCake
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

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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

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.
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.
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.
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 when made using specific products in recipe