Cappuccino Cake with Whipped Mascarpone Coffee Cream

SERVES 10-12

FOR THE CAKE

180g unsalted butter, softened 90g dark brown muscovado sugar 50g coffee

1tsp vanilla extract

90g brown rice flour

90g brown teff flour

2tsp baking powder

Pinch of sea salt flakes

3 eggs, lightly beaten

FOR THE SYRUP

50g coffee

2tsp maple syrup

2tsp Tia Maria or Baileys Irish Cream

FOR THE CREAM

120g double cream

50g coffee

500g mascarpone cheese 3tbsp maple syrup

9tbsp ground coffee

● Put the ground coffee in a jug, pour over 240g boiling water and leave for about three minutes. Strain to get 150g coffee. This is the coffee to use in the cake, syrup and cream.

● Preheat the oven to 180C/ 350F/gas mark 4. Butter the base and sides of 2 x 18cm (7in) loose-based sandwich tins (pans), then line the bases with baking parchment. Combine all the syrup ingredients and set aside.

● On a baking tray, lightly toast the walnuts for five to eight minutes, until smelling toasted, leave to cool, then chop into small pea-sized pieces.

● In a freestanding mixer fitted with a paddle, or by hand, cream together the butter and sugars until pale and fluffy. Add the coffee and the vanilla. In a bowl, lightly whisk the flours, baking powder and salt and add the walnuts. While mixing the butter and sugar, alternately and gradually add the eggs and flours. Mix to just combine, then divide between the prepared tins (pans). ● Bake for about 15 minutes, checking after 10 minutes, until a skewer inserted into the centre of the sponges comes out clean and they spring back when lightly touched. Pierce the cakes all over with a skewer and brush over the syrup, distributing it evenly between both. Leave to cool on a wire rack.

● Meanwhile, whip the cream to soft peaks then lightly whisk in the remaining ingredients until smooth, making sure not to over-whip.

● Once the cakes are cool, remove them from their tins. Using a cranked or step palette knife or a regular knife, spread half the cream over the bottom sponge. Place the second sponge on top and finish with the remaining cream.

● This keeps well for up to five days in the fridge. The sponges can also be frozen, without the cream, for up to one month.

● Sandwich each piece or pieces of chocolate (if they’ve broken more) between two halves of a marron glace.

● Fill an ovenproof and flameproof roasting tin, large enough to fit all the ramekins, with water 2–3cm deep, and

● Bake for 12–15 minutes, or until risen with a slight wobble, and serve immediately, dusted with icing sugar.