Island Life Magazine Ltd June/July 2011 | Page 137

FOOD

Recipe with
Debbie Hewitt at The Green Coffee Shop, St Helens

Cappuccino Cake
Ingredients, serves 8
225g Softened butter
225g Light muscovado sugar
225g Sieved self raising flour
1 Teaspoon baking powder
4 Large eggs
4 Teaspoons instant coffee
dissolved in 1 tablespoon
boiling water
Coffee Icing
175g Softened unsalted butter
350g Sieved icing sugar
4 Teaspoons instant coffee
dissolved in 1 tablespoon
boiling water
1 Tablespoon Tia Maria liqueur
Chopped walnuts to decorate

Preheat the oven to 180°C.
Grease and line the base of
two deep 20cm cake tins.
Place the butter, sugar,
flour and eggs in a large
mixing bowl and beat with
an electric hand whisk for 2
minutes.
Stir in the dissolved coffee
until thoroughly blended.
Divide the mixture
between the two tins and
level the tops. Bake in the
preheated oven for 25 - 30
minutes until golden brown

and firm to the touch.
Cool the cakes on a wire
rack. In a large bowl,
mix the butter and icing
sugar together and beat
until smooth. Beat in the
dissolved coffee and Tia
Maria.
Spread half the icing on
the cooled cake base. Place
the other cake on top and
ice with the remaining
mixture. Swirl with a knife
and decorate with chopped
walnuts.
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