Name: Cappuccino traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Cuts into 15 squares
Cuisine: British
Ingredients: 250g softened butter plus extra for greasing; 280g self-raising flour; 250g golden caster sugar; ½ tsp baking powder; 4 eggs; 150ml pot natural yogurt; 1 tsp vanilla paste or extract; 1 tbsp cocoa powder plus extra to dust; 100ml strong coffee (we made it with 2 tbsp coffee granules); 140g icing sugar sifted; 350g mascarpone or soft cheese; few chocolate-covered coffee beans

Two squares of cappuccino cake topped with frosting and coffee beans

250g softened butter
plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla
paste or extract
1 tbsp cocoa powder
plus extra to dust
100ml strong coffee
(we made it with 2 tbsp coffee granules)

For the icing

140g icing sugar
sifted
350g mascarpone
or soft cheese
few chocolate-covered coffee beans

Method

step 1
Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
step 2
Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.