This cappuccino cake is outrageously good! A must try. It's even gluten-free; a real plus these days. It's light and airy with a creamy topping and great coffee flavour.
This cake can be made the day before, and certainly benefits from being made several hours before. It is not so good when it's just been made. It needs time for the coffee flavour to develop fully.
When we first discussed coffee cake, we both agreed that we thought a coffee cake for afternoon tea should be a fairly light cake. Ideas of espresso slices were out. But we still wanted a good coffee flavour. Coffee cakes often don't taste of much....
Cappuccino seemed more like the type of coffee we were thinking of. Not too strong, milky and with a nice frothy fun topping, with some chocolate flavour coming through (thinking of the cocoa sprinkles on a cappuccino).
For the cappuccino cake itself, Stephen made a light, chiffon style cake, but using brown rice flour instead of wheat because he wanted a depth of flavour that you just don't get with wheat flour. He then poured strong coffee onto the cake to give it more coffee flavour.
We wanted a fun topping with a less pronounced coffee flavour, but we didn't want it to be too fluffy because it might collapse before serving and we knew it would need to be left to soak for a while.
Finally, we settled on a creamy butter icing with chocolate chips, and we finished the whole thing off with a sprinkle of cocoa powder. Although this topping is not frothy in appearance, the flavour is perfect.
So, so good.
Time: 2 hours (includes 1 hour cooling)
Makes 16 squares
65g (rounded third cup) brown rice flour (or plain white)
1/4 tsp baking powder
3 eggs separated
55g (1/4 cup) sugar
40ml sunflower oil
75ml strong cold black coffee *
1 tbsp of maple syrup (or honey)
* I used 1/2 tbsp of fresh ground coffee and perked the 75ml water through the machine. Or you can use 1/2 tsp of instant coffee in 75ml of hot water.
I can't help but suggest serving cappuccino cake with Iced Coffee, for afternoon tea!!! So long as the iced coffee is mild and creamy, this is too good for words.
However. As far as tea goes, we enjoyed cappuccino cake with a nice smooth darjeeling and it was sublime. We served it with chocolate eclairs and oatmeal chocolate chip cookies on a cooler summer afternoon.