I’m an enormous fan of coffee-flavoured something: ice-cream, cake, precise espresso – simply give it to me. However on the subject of ordering a slice of espresso cake, 9 instances out of 10 I discover it to be dry and cardboard-like. So I set about testing a number of variations, and located that the oil-based variations have been greatest. Honey & Co in London sells probably the greatest I’ve had: it’s a Turkish espresso cake with cardamom and walnut, so I’ve taken my reminiscence of that cake to type the bottom flavours for this one.
Espresso, cardamom, almond and mascarpone cake
I’ve used almonds, as a result of there are floor almonds within the batter, however walnuts will even work.
Prep 40 min
Prepare dinner 35 min
Makes 1 x 20cm cake
2 medium eggs
150ml impartial oil – vegetable or sunflower
20g prompt espresso, or 150ml actually robust brewed espresso
¼ tsp floor cardamom seeds (elective)
100g caster sugar
125g mild brown sugar
3g superb salt
7g bicarbonate of soda
5g baking powder
250g plain flour
50g floor almonds
80g roasted chopped almonds or walnuts, plus 1 handful additional to embellish
For the mascarpone frosting
150g white chocolate
1 tbsp prompt espresso granules
100g unsalted butter, softened to room temperature
150ml double cream
1 pinch salt
Warmth the oven to 180C (160C fan)/350F/gasoline 4 and boil the kettle. Line the bottom and sides of two 20cm sandwich tins with baking paper.
In a big bowl, whisk the eggs, buttermilk and oil, then put aside. In a jug, brew the espresso (if making prompt, pour 130ml boiling water over the granules), add the bottom cardamom, if utilizing, and put aside.
In a second bowl, stir the caster sugar, mild brown sugar, salt, bicarb, baking powder, plain flour, floor almonds and chopped nuts, till evenly mixed.
Pour the espresso combine into the bowl of moist components, stir effectively, then mix with the dry components.
Divide the combination evenly between the 2 lined tins, bake for 35 minutes, or till a skewer comes out clear, then take away and go away to chill fully.
In the meantime, make the frosting, soften the white chocolate over a bain-marie or briefly bursts within the microwave, then put aside to chill.
Within the bowl of a stand mixer with the paddle attachment fitted, combine the espresso and butter till actually comfortable and the butter has turned coffee-coloured. Add the mascarpone, cream, cooled white chocolate and a pinch of salt, and blend on a medium velocity, till it comes collectively. Use the frosting instantly, each to sandwich the 2 muffins collectively and to ice the highest.