Cappuccino traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 15 squares
Skip to ingredients
- 250g softened butterplus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanillapaste or extract
- 1 tbsp cocoa powderplus extra to dust
- 100ml strong coffee(we made it with 2 tbsp coffee granules)
For the icing
- 140g icing sugarsifted
- 350g mascarponeor soft cheese
- few chocolate-covered coffee beans
Nutrition: per serving
- kcal436
- fat28g
- saturates16g
- carbs45g
- sugars31g
- fibre1g
- protein5g
- salt0.56glow
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.
