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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Ingredients

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

Method

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.