Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cappuccino Cake January 13, 2015

Cap cake

Ok though I made it myself, all I can say about this is yummmyyyyy, but then chocolate and coffee are most probably two of my favourite things.

 

I used a basic chocolate cake mixture which you can find here https://cookingfortheloveofit.wordpress.com/?s=Chocolate+Covered+Sandwich+Cake

 

For the Cappuccino Butter Cream

1 tsp vanilla extract

5 cups icing sugar (sifted)

5 tsp instant coffee, you can use less if your not a huge coffee lover

1/2 cup milk

226g/1 cup room temperature butter

 

Method

 

Stir coffee into milk until it’s dissolved.

Place butter in a large bowl and beat well until fluffy.

Add all other ingredients and beat well until smooth, for about 5 – 8 minutes.

Sandwich the cake together with some of the buttercream then completely cover the cake with the rest of it.

This cake is good if kept in a sealed box in the refrigerator.

 

 

 

 

 

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Orange Drizzle Cake May 6, 2013

Orange Drizzle

This is a great recipe as you can change it into a lemon drizzle, or coffee cake if you like. You can also use plain whole-milk yogurt, vanilla yogurt or buttermilk. You can even throw a handful of bluberries in there if you like. I like to use olive oil but if you prefer vegetable oil that would work just as well.

 

Ingredients

 

1 1/2 cups plain flour

2 tsp baking powder

1/4 tsp salt

1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt)

3/4 cup granulated sugar

3 large eggs

1/2 cup olive oil (or vegatable oil)

1 tsp orange extract

zest from 1 orange

 

Method

 

Preheat oven to 175/gas 4. Grease a springform pan.

In a medium bowl combine the flour, baking powder and salt. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

In another medium bowl combine the buttermilk or yoghurt, sugar, eggs, olive oil, orange extract and zest. Mix well, then add to dry ingredients. Mix until you can’t see any clumps of dry flour.

Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.  Let cool for 5 minutes before turning out onto a rack to finish cooling.

Once cooled, if you want to, mix 4 Tbsp icing sugar (sieved) with some juice from the orange to make a runny, but not too runny icing to drizzle over the cake. Enjoy with a nice cuppa 🙂

 

Coffee Crumb Cakes January 26, 2013

Coffee Crumb Cakes 2

One of these are perfect with a mid-morning coffee. The crumb topping is sweet and streusel-like, in contrast to the light sponge underneath it.

 

Ingredients

 

55g/2oz butter

100g/3 1/2 oz caster sugar

1 egg

5 Tbsp soured cream

125g/4 1/2 oz self raising flour

 

For the Topping

 

85g/3 oz plain flour

70g/2 1/2 oz butter, cut into pieces

1/2 tsp ground mixed spice

1 1/2 tsp ground espresso coffee

70g/2 1/2 oz caster sugar

 

Method

 

Pre heat oven to 180C/gas 4. Grease and line a 18cm/7in square cake tin.

For the topping, put the plain flour, butter, mixed spice and coffee in a food processor and blend until the mixture resembles coarse breadcrumbs. Add the sugar and blend again for 2 minutes.

For the sponge, put the butter, sugar, egg, soured cream and self raising flour in the processor and blend until smooth and creamy, then turn it into the prepared tin and level the top with a spoon. Sprinkle the crumb mixture in an even layer on top. Bake for 35 – 40 minutes until just risen and firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

 

 

 
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