Friday Cake Time: Tiramisu Cake

tiramisu cake
 
I LOVE tiramisu. Love, love love it. What’s not to love? Booze, coffee, mascarpone… But, it’s hard to stick birthday candles in tiramisu. So, a few years ago I came up with this hybrid: tiramisu cake! All the flavours of tiramisu, masquerading as a cake. I made it again recently for a very important birthday, so thought I’d share it with everyone here.
 

Tiramisu Cake

Overall preparation time: 35-40 minutes
Baking time: 30-35 minutes
 

Ingredients:
For the cake:

  • 175g butter, very soft (but not melted)
  • 175g golden caster sugar
  • 3 free-range eggs, beaten
  • 175g self-raising flour
  • 1 tsp baking powder
  • 1 vanilla pod, seeds scraped out or 1/2 tsp vanilla extract
  • 3 tbsp strong coffee
  • 1 tbsp brandy
For the filling and topping*:
  • 4 tbsp strong, cold coffee
  • 6 tbsp brandy (or amaretto, if you prefer)
  • 250g mascarpone
  • 2 tbsp icing sugar
  • A couple of squares of good quality dark chocolate
  • 1 tbsp cocoa powder
  • A handful coffee beans (to decorate)
Allons-y!
The cake:
  1. Preheat your oven to 170°C/325°F/Gas Mark 3.
  2. Grease and line the bottoms of two 20cm cake tins.
  3. Cream together the butter and sugar until pale and fluffy.
  4. Beat in the eggs one at a time, along with a tablespoon of flour to stop the mixture from splitting.
  5. Sift in the remaining flour and baking powder, and fold in gently.
  6. Carefully stir in the vanilla, coffee and brandy.
  7. Spoon into the cake tins and bake for 30-35 minutes, until risen and golden and the sponge springs back when pressed.
  8. Leave to cool in the tins for a minute or two, then turn out onto a wire rack to cool.
The filling:
  1. Whilst the cakes are still just warm, turn them over and drizzle the undersides alternately with the coffee and 4 tbsp of the brandy.
  2. Place the mascarpone in a bowl, along with the icing sugar and remaining 2 tbsp brandy and beat together.
  3. When the cakes are cool, smooth half the mascarpone over the bottom cake.
  4. Finely grate the dark chocolate over the mascarpone, then sandwich the other cake on top.
  5. Smooth mascarpone over the top layer.
  6. When you’re ready to serve the cake, dust the top liberally with cocoa powder, decorate with coffee beans and stand back, to survey your masterpiece.

* If you’re a fan of lots of topping and filling, you can always double up the quantities here; in my experience it results in slightly too much to be feasible for one cake, but hey, you can always eat the rest of it on its own…

This recipe was first featured on Domestic Sluttery.

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Cake Time: Raspberry Ripple Cake

raspberry ripple cake © L Madeleine

It’s a truth universally acknowledged amongst my friends and family that I am what is known as  a berry fiend. Raspberries, strawberries, redcurrants, cherries, blackberries, blackcurrants… any berry or red fruit and I am the happiest person in the world. Raspberries are my absolute favourite though. I can disappear a punnet of them in under a minute.

Food-wise, I think this is the best time of year, purely because berries and cherries are ripe in the UK, and they’re beautiful: fragrant and perfumed, tasting of the sun and summer, rather than watery, tasteless versions force-grown and imported in winter. They’re so delicious, you really don’t need to do anything with them, but if you are overwhelmed by one particular variety, here’s a recipe for you.

You can substitute the raspberries for another fruit – blackcurrants work well – and mess around with the jam and nut combo, if you like. Blackberry and hazelnut would work nicely, later on in the season. Anyway, enjoy!

L x

Raspberry Ripple Cake
Ingredients:
For the cake
  • 175g butter, softened
  • 175g caster sugar
  • 3 free range eggs
  • 140g self-raising flour
  • 1 vanilla pod or 1/2 tsp vanilla extract (do try to use real vanilla if you can, though)
  • 25g ground almonds
  • 1-2 tbsp milk
  • 3 tbsp raspberries
For the topping
  • 2 large tbsp raspberry jam
  • 2 tbsp ground almonds
Allons-y!
The cake:
  1. Pre-heat your oven to 180C/350F/Gas mark 4. Grease and line a 900g / 2lb loaf tin.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat the eggs, then add to the mixture gradually, with 2 teaspoons of the flour to stop the mixture from separating. Mix well.
  4. Using the point of a sharp knife, scrape the seeds from the vanilla pod and stir into the mixture (Or add the vanilla extract, if using).
  5. Sift in the remaining flour in batches, folding in gently using a metal spoon. Add the almonds, along with enough milk to make a smooth batter and stir gently to combine.
  6. Place the raspberries in a separate bowl and mash into a puree.
  7. Take 2 tbsp of the batter and add to the raspberries, stirring well.
  8. Using a separate spoon for each mixture, dollop the batters into the tin alternately, making sure the bottom and sides of the tin are evenly covered.
  9. Smooth over the top. Use a skewer to drag through the mixture in swirls to create a ripple effect.
  10. Bake for 40-50 minutes, until the top is set and a skewer comes out clean. (If  the top is browning too quickly, cover in foil until the rest catches up. Fan ovens are notorious for this!) Leave to cool in the tin for a few minutes, then turn out onto a wire rack and remove the greaseproof paper.
The topping:
  1. Melt the raspberry jam in a saucepan, adding a quick splash of water if it looks too thick. Set aside.
  2. In a dry frying pan gently toast the almonds, tossing frequently until golden brown. (Careful, they’ll burn the moment you’ve got your back turned…)
  3. Spoon the raspberry syrup evenly over the cooled cake and scatter with toasted almonds to decorate.

This recipe first appeared on the much-loved, much-missed Domestic Sluttery