GLUTEN FREE CAPPUCCINO CAKE

Gluten Free Cappuccino Cake image

Provided by Simply Be Gluten Free

Time 1h

Yield Makes 8 Slices

Number Of Ingredients 18

175g unsalted butter
100g golden caster sugar
75g light brown muscovado sugar
3 large eggs
1 teaspoon of vanilla extract
1 shot of espresso
200g of self-raising gluten-free flour (I used doves farm)
175g unsalted butter
100g golden caster sugar
75g light brown muscovado sugar
3 large eggs
1 teaspoon of vanilla extract
1 shot of espresso
200g of self-raising gluten-free flour (I used doves farm)
120g icing sugar
60g unsalted butter
50g mascarpone
1/2 shot espresso

Steps:

Pre-heat the oven to 180.C and line a 2 lb loaf tin with baking parchment.
Mix the butter and sugars together using a hand-held whisk until light and fluffy.
Add the vanilla extract and espresso and mix again until well combined.
Add the eggs and flour and mix with a wooden spoon until well combined.
Put mixture into the loaf tin and bake in the centre of the oven for 45 minutes until a skewer inserted into the middle comes out clean.
Put on a cooling rack to cool completely.
Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.
Once the cake is completely cool top with the butter cream and grate over some chocolate to give that cappuccino finish.