The final instalment of barbecue cakes, at last!
These cappuccino squares are one of the friendly pony’s favourites, largely down to the super-sweet white chocolate icing.
The coffee cake is just strong enough to balance out the sweetness, and with the dusting of cocoa on top I think these look really pretty.
- 175g butter
- 175g caster sugar
- 3 eggs
- 175g self raising flour
- 1 tsp baking powder
- 1tbsp instant coffee granules, dissolved in 1-2 tsp cold water
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then gradually add the dissolved coffee until the mix is a nice coffee-brown colour (tasting at this point is optional if you’re funny about the raw eggs, but I like to check to make sure I’ve got it coffee-y enough). Sift in the flour and baking powder and fold until just combined. Spread the mix into a 8×8″ square tin, lined with greaseproof paper. Bake at 180 for 20-25 minutes, until a skewer comes out clean.
For the icing:
- 150g white chocolate
- 50g butter
- 175g icing sugar
- Cocoa powder to dust
Melt the white chocolate and butter together over a saucepan of simmering water. Remove from the heat when melted, and beat in the icing sugar until it all comes together and there are no lumps. Remove the cake from the tin and peel off the greaseproof paper. Line the tin with paper again, making sure it hangs over the edge, then put the cake back in. This will make it a million times easier to get the cake back out! Spread the icing over the top of the cake, then dust the cocoa powder lightly over the top. Leave until ready to serve, then cut into 16 squares.