I have chosen this delicious cake which falls in to the ‘very easy to make’ category and is a popular afternoon tea choice at the Cafe. This is based on a recipe by the fabulous Mitzie Wilson whose book I used constantly as a student – baking for my flatmates to brighten up our days. Instead of Mitzie’s Marscapone Icing I tend to use Cream Cheese frosting (a cheaper ingredient for a poor student which has now stuck!). I also think this keeps better in the fridge as a Marscapone topping can look pretty sad the next day & nobody wants a sad-looking cake.
Recently voted by one of our customers: the best cake she has EVER had. You can’t beat that for a recommendation! Here’s how I make it:
April Recipe: Tiramisu Cake
First pre-heat the oven to 170ºC and grease & line a cake tin
Dissolve 1 tblsp instant coffee in 1tsp boiling water then put into a large mixing bowl with:
125g Self-Rasing Flour
1 tsp Baking powder
125g Butter (I use cooking margarine)
125g Golden Caster Sugar
60g Grated Dark Chocolate (or coarsely chopped in a processor)
2 Free-range Eggs
Mix together then pour into the prepared cake tin.
Place in the oven to bake for 25-35 minutes until springy to the touch.
Leave to cool then pour over Brandy (you could also use Rum or Marsala) and leave to soak in.
Make your Icing: whisk together 100g cream cheese, 150g icing sugar, 100g butter (margarine) until smooth.
Spread this over your sponge and then dust liberally with cocoa powder
They also make delicious & unusual cupcakes and you can booze them up as much as you like for a grown up party!
NB: For the version I make at the Cafe, I make two of these sponges (using decaf coffee) soaked in a slightly Brandy flavoured sugar syrup then sandwiched together with some of the frosting.