2019-06-01_Food_Heaven

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The recipes on pages

32-33 are extracted from

National Trust Comfort

Food, with recipes by

Clive Goudercourt,

photography by Nassima

Rothacker, published by

National Trust Books.

32 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Cappuccino cake

CUTS INTO 8 SLICES

225g (9oz) dairy-free margarine

200g (7oz) caster sugar

4 free-range eggs

225g (8oz) gluten-free self-raising

flour

1 tsp gluten-free baking powder

4 tsp instant coffee dissolved in

4 tsp boiling water

For the frosting

140g (5oz) dairy-free soft margarine

250g (9oz) icing sugar

4 tsp instant coffee dissolved in

4 tsp boiling water

1 tbsp soya milk or water, optional

1 tsp cocoa powder

1 Preheat the oven to 180°C/Gas Mark

4. Grease two 20cm (8in) sandwich tins
   and line the bases with a circle of non-
   stick baking paper.
   2 Cream the margarine and sugar
   together in the bowl of your mixer until
   light and fluffy. Add the eggs, one at a
   time, beating well between each
   addition and spooning in a little flour to
   stop the mixture from separating.
   3 Gradually mix in the remaining flour
   and baking powder, then add the
   dissolved coffee and beat until smooth.
   4 Divide the mixture between the two
   cake tins, level the surface and bake for
   25 minutes until well risen and the tops
   spring back when gently pressed with a
   fingertip. Leave to cool in the tins for

5 minutes, then loosen the edges and

turn out onto a cooling rack.

5 To make the frosting, add the

margarine to the bowl of your mixer then

gradually mix in the icing sugar until

smooth and fluffy. Mix in the dissolved

cof fee and the soya milk or water, if

needed, to make a soft spreadable icing.

6 Peel away the lining paper from the

cakes, then sandwich the cakes

together with a lit tle of the frosting.

7 Put the cake onto a serving plate, then

spread a thin layer of frosting over the

top and sides of the cake to stick the

crumbs in place. Spread a thicker layer

of frosting over the sides, then swirl the

remainder over the top. Dust with sifted

cocoa and cut into slices to serve.