Fitzbillies by Alison Wright & Tim Hayward

Author:Alison Wright & Tim Hayward
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-10-03T16:00:00+00:00

Coffee cake

We’re lucky enough to have a constant supply of great coffee from our baristas, so we use it to make this cake. However, you could also use any type of strong coffee you can brew at home – just make it as strong as you can to get maximum coffee taste without too much liquid. Then enjoy your cake with even more coffee.

330g unsalted butter (or mix of 50/50 butter and baking margarine), softened, plus extra for greasing

330g caster sugar

6 medium eggs

330g self-raising flour

6 tbsp strong espresso coffee

For the coffee cream cheese icing

1 batch of cream cheese icing

2 tsp Camp Chicory & Coffee Essence (or extremely strong espresso coffee)

For the coffee syrup

100g caster sugar

2 tbsp strong espresso coffee

70ml water

chocolate-dipped coffee beans, to decorate

Preheat the oven to 180°C (160°C fan). Grease and line the bases of two deep 18cm sandwich or cake tins.

Cream the butter and sugar in a stand mixer until pale and fluffy. Add the eggs, two at a time, beating well and alternating with 2 tablespoons of the flour before adding the next two eggs. Scrape the bowl down after each flour addition. Add the rest of the flour and mix on a slow speed until just combined. Finally, stir in the espresso.

Divide the mixture evenly between the two tins and smooth with a palette knife – you can weigh them to check that you have the same amount in each, if you like. Bake for 25–30 minutes until the cakes spring back to the touch. Leave in the tins to cool completely.

Make the cream cheese icing according to the recipe. Add the coffee essence. If the icing is a bit soft, chill it in the fridge for 1 hour.

To make the syrup, heat the sugar, coffee and water together in a pan until the sugar is fully dissolved.

Trim any doming on the top of the sponges, then slice each cake horizontally into two even layers. Place one layer on a cake board or plate, drizzle with with some syrup, then spread with coffee cream cheese icing. Repeat with the next two layers of cake, then place the final sponge layer on top. Coat the cake with the rest of the coffee cream cheese icing according to the instructions.

We decorate our coffee cakes with chocolate-dipped coffee beans.

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