Right first post.. so I’m not too experienced or anything but I do want to share a take on the classic coffee cake, light, fluffy, creamy, this is a cake inspired by the warming cappuccino and as an innovative way to serve them, they are made in coffee cups to make them feel like the real thing!
- 200g Plain flour
- 3tsp Baking powder
- 75g Almond flour
- 200g Caster sugar
- Pinch of salt
- 100g Unsalted butter
- 2tbsp instant coffee granules
- 1tsp coffee essence
- 75ml milk
- 3 medium eggs
For the frosting:
- 1tbsp instant coffee
- 125ml whipping cream
- 2tbsp icing sugar
- Cocoa powder
- Sift the flour, baking powder, caster sugar and salt into a bowl. (This incorporates air into the mixture but even better do it from as high as possible to achieve maximum fluffiness). Mix in the almond flour.
- Cube the butter and rub into the flour mixture with your fingers until you can’t see any chunks of butter. Dissolve the instant coffee in 50 ml of boiling water and mix with the eggs, milk and coffee essence.
- Fold into the flour mixture, incorporating even more air.
- Butter ten coffee cups and divide evenly between them. (This is not too important as consumers will eat from the cup but good anyway)
- Bake in a preheated oven at 170°c (Gas mark 3) for 18-20 minutes on a baking tray and leave to cool.
- To make the frosting dissolve the instant coffee with 1tbsp of boiling water and add to the whipping cream along with the icing sugar. Beat the cream until thickened and stiff . For a more rustic look spread the frosting onto the cakes or pipe in a decoration of your choice. Dust with cocoa powder and serve at room temperature