Tag Archives: coffee

Hazelnut Latte Cake

Weird fact…I have four sisters and they are all born in February.
So yes, February isn’t a good month for healthy eating (or at least I have an excuse for overindulging?)

I saw a picture of this cake on the BBC Good Food instagram as a sneaky peak into what was coming up in their Feb issue, and bought the magazine the minute it hit the shelves.

I decided this cake would be perfect as a joint celebration cake for them (and sent a pic and ate an extra slice for my sister who lives abroad).

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The recipe is finally up on their website so I can now share it with you all 🙂

The Cake

The sponge is a Genoise, this is the  first time I have made a genoise; its a slightly different technique but fairly straightforward.

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Put the butter, milk and coffee powder into a small pan and heat gently until the butter has melted. Set aside.

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Place the eggs and sugar in a bowl and whisk,for aprox 10-15mins,until the mixture has thickened and leaves a trail when the whisk is pulled out. As the cake doesn't have any raising agents this is important to give the sponge a bounce and make it rise nicely

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Mix together th century flours and salt and sieve into the egg mixture, gently fold in

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Sprinkle the chopped hazelnuts on top and gently fold in

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Pour in the warm milk mixture at the side of the bowl, and gently fold in until there are no longer any darker streaks

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Divide the mixture between the pans and once cooked leave to cool

The cake itself feels very different to a normal sponge, it seems to have a slightly denser structure.

The Syrup
I couldn’t find my cake slicer so had to use a large serrated knife and the aid of my rotating cake plate.

I was quite impressed as even with a cake slicer my layers don’t normally come out even, the dense structure of the cake definitely helped!

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Once the cakes were cooled and cut, it was time to coat the layers with the coffee syrup.

I made my syrup without the alcohol. I found I needed to make double the quantity.

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The Frosting

Nutella + Mascarpone = OMG

It might be getting boring now how in every one of my posts I describe the frosting as the ‘best ever’, but seriously, this is!

It sooo easy to make and it tastes absolutely dreamy.

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The layers are sandwiched together with the frosting

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The remainding frosting was spread over the top and sides of the cake

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I used a decorating comb to give the ridged effect

I sprinkled the hazelnuts at the bottom, I didnt toast them with the sugar as the recipe states (I couldn’t be bothered).

The Topping
The showstopping finish to this cake is a beautiful latte pattern

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But mine looked more like a mess…

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😳

I decided to salvage my cake by smoothing it over which gave a pretty marbled effect

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I was really happy with how this cake looked, fine, it doesn’t look as pretty as the magazine version, but was still impressive.

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And most importantly, it’s one of the best cakes I’ve ever eaten let alone made!

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The hazelnut sponge is perfect with a crunchy texture from the chopped hazelnuts and a rich coffee flavour from the syrup.  The frosting, as I have already described, compliments it perfectly and the coffee cream on the top brings all the flavours together.

Its the kind of cake you would be happy with if you bought a slice at a nice patisserie.

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Mini Tiramisu Cakes

I’m really enjoying the repeats of Lorraine Pascales ‘Baking Made Easy’ on Food Network. She makes everything look so easy.

I’ve taken it as a sign that the episode where she makes these Mini Tiramisu Cakes is always on, and decided with my coffee by my side to give them a go. 

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I really need to stop listening to my mug

Ingredients:

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After preparing the batter, rather than using a muffin tin/muffin cases, I used my Lakeland Mini Sandwich Tin as I wanted to make them look like miniature cakes not cupcakes.

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There was, however, plenty of batter left over, so I made 6 cupcakes out of it.

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While the cakes were cooling I made the filling (substituting the marsala for a few spoons of coffee dissolved in water, also, if you are piping instead of scooping the filling … 350g of mascarpone should be enough..I had loads left over and made some trifles with the amaretti biscuits). And the syrup, which started of quite watery but thickens as it cools.

Once cool enough I cut them in half (and also had a little try, a really moist cake with a none overwhelming coffee flavour.  Unfortunately the Amaretti seemed to soften/dissolve into the cake, however, you could taste the almond) and brushed syrup over both halves.

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Once fully cooled, time to fill.  Lorraine uses an ice cream scoop and puts a huge dollop of the mascarpone to sandwich the two halves.  I felt that was too much and decided to pipe.

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And to finish a dusting of icing sugar:

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I was really impressed by these, a really good cake made super moist by the syrup and with the mascarpone filling with it soft bits of Amaretti biscuits it tastes just like Tiramisu.