Easter baking: Cappuccino cake

A very simple loaf cake with a heady hit of coffee and a light-as-anything whipped mascarpone topping.

cappuccino cake
Ellis Parrinder

SERVES 10-12
PREPARE 25 MINUTES
COOK 1 HOUR

175g unsalted butter, softened, plus extra for greasing
5 tbsp whole milk
3 tbsp instant coffee
175g light brown soft sugar
3 large eggs
175g self-raising flour
1⁄2 tsp fine salt

TOPPING
100g mascarpone
60g icing sugar
100g double cream
10g dark chocolate, grated

  1. Preheat the oven to 170C/150C fan/gas 31⁄2. Grease a 900g (2lb) loaf tin with some butter then line with baking parchment. Heat the milk and coffee in a small saucepan until warm and stir to completely dissolve the coffee; leave to cool.
  2. In a large bowl, using electric beaters, cream the butter and sugar for 3-4 minutes, until pale and fluffy. Beat in the eggs one at a time, followed by the coffee mixture. Then beat in the flour and salt until you have a smooth batter. Scrape this into the tin, smooth the top and bake for 55-60 minutes or until a skewer inserted at the centre comes out clean. Cool in the tin.
  3. Using a hand whisk, whisk the mascarpone and icing sugar until combined. Add the cream and whisk until it just holds soft peaks (don’t overbeat or it may split). Swirl over the top of the cake and decorate it with grated chocolate.

Recipes: Eleanor Maidment. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips