HomeResults for the Show 2016 Show.
518 MEN ONLY CLASS Cappucino Loaf Cake Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
1213 | Peters, Mr Richard | |
|
2nd |
1214 | vaughan, Mr Anthony | |
|
3rd |
1217 | Finch, Mr Alan | |
|
Highly Commended |
1212 | White, Mr Peter |
|
Ingredients 175g unsalted butter, softened plus extra for greasing 5 tbsp. single cream 2 tbsp. instant coffee 100g golden caster sugar 75g light brown muscovado sugar 3 large eggs 1 tsp. vanilla extract 175g self-raising flour ½ tsp. fine salt Cappuccino Frosting 150g mascarpone 5 tbsp. icing sugar Cocoa powder, for dusting. Method Preheat oven to 170°C / Gas Mark 3. Grease and line a 900g loaf tin. Heat the cream and coffee in microwave or small pan until warm and stir to dissolve the coffee and cool. In a separate bowl mix 1 tsp. of the coffee cream with the mascarpone for the frosting and chill until needed. In a large bowl, using electric beaters cream the butter with the two sugars for 3-4 minutes until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla and the remaining coffee cream. Fold in the flour and salt until you have a smooth batter. Scrape into the tin and bake for 45-50 minutes or until cooked. Cool to room temperature on a wire rack. For the frosting: Sift the icing sugar over the chilled coffee mascarpone and whisk with electric beaters for 1-2 minutes until silky. Spread the frosting over the cooled cake and dust lightly with cocoa powder. |