The Great British Bake Off: Cake Week | GF Cappuccino Coffee Cake (AD)

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For two weeks now, the Great British Bake Off has filled our lives and our living rooms with cake, biscuits and show stopper treats and, based on the crowd in the baking isle at my local Tesco, everyone wants to get involved and try their hand and a bit of Mary Berry style baking. Baking is one of my favourite hobbies, and while most of the time I like to bake healthy treats and alternatives, sometimes I like to bake something sweet, classic and utterly indulgent.

This four tier, gluten free version of Mary Berry’s Cappuccino Coffee Cake is pure indulgence; my favourite cake is coffee cake, and every now and again I get a craving for one, so this time I decided instead of picking one up in my shopping, I would bake it myself. Finding the ingredients couldn’t be easier with Tesco Groceries new Bake On page, with everything you need one click away including recipes and inspiration; I have linked up all the ingredients below to help you create your list and basket quickly and easily if you wish to recreate this scrumptious cake!

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Ingredients

For the cake mix:

For the buttercream icing:

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Method

  1. Add the butter to a large mixing bowl and beat until it begins to pale. Add in the caster sugar and continue to beat for a few minutes until pale, fluffy and well-combined.
  2. Crack in the eggs one by one, beating each one into the mixture fully before adding the next.

    Note: Taking time to add in air at this point is important, as gluten free flour is denser than regular flour; if enough air is not added you will end up with a heavy, dense sponge that will not rise.

  3. Sieve in the flour and baking powder, then fold in gently with a spatula or wooden spoon, being careful not to knock out too much air. Add in the dissolved coffee and gently mix through. 
  4. Divide the cake mix evenly between two 20cm cake tins (greased and lined with baking paper). Place in the middle of the oven (preheated to 180°C) and bake for 25-30 minutes. Remove from the oven and allow to cool completely on a wire rack.
  5. To make the icing add the butter to a large mixing bowl and beat for about five minutes until light and pale. Add in the icing sugar half a cup at a time, mixing each 1/2 cup through before adding the next (this will prevent lumps forming in your buttercream). Finally add in the dissolved coffee and beat until thoroughly combined and you have a smooth buttercream.
  6. Cut each cake layer in half so that you have four layers. Begin to assemble the cake; place a layer on a cake stand or plate and use a spatula or palette knife to spread a thin layer of buttercream on top. Repeat until all the layers have been added, and finish the top with some carefully placed pecans. Allow the cake to set in the fridge for about an hour before cutting.

>>Download Free Printable Recipe<<