Cappuccino Cake

So, it was my birthday this past week and Shane told me he found a great recipe to make for me but wouldn't tell me what it was. I had no idea what he was going to make, the only clue I had was that it had brown sugar in it. Now, Shane doesn't really do recipes, when he does cook he likes to throw things together but he said he was going to follow this one exactly. I could see he wanted to ask me questions but he wanted to still keep it a surprise. On the day of my birthday, I was locked out of the kitchen and he got busy baking. It smelled great and I couldn't wait to find out what it was! He came out to grab the camera to take some pictures and then he came out with my cake, candles lit and sang happy birthday to me. It was very sweet and I finally got to see this lovely cake, a CAPPUCCINO CAKE! I couldn't wait to get a slice of it and it was so good!! It was perfect for me! I'm not a huge cake fan but this one was just right, lovely flavors. I have had a slice everyday since my birthday! I'm so proud of Shane because I think he was a bit scared of how this would turn out but he did great and it was a great treat for my birthday. I'm glad he took pictures so I can share this lovely recipe with you. Give this one a try, you won't be disappointed!

Recipe
courtesy of BBC GoodFood
Ingredients:

• 250g pack butter, softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs, beaten
• 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled 
• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Steps:

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days. 

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Rice BlogHop: Tiramisu Rice Pudding

Last month, I entered my Cake in a Mug to be part of a bloghop focused on cakes! My cake got quite a lot of "likes" and is now the most popular post on my blog. I was then emailed shortly after asking if I would like to participate co-hosting in the next bloghop, focused on rice. I wasn't sure to begin with as I had no idea what I would make with rice but with emails of encouragement from fellow bloggers and a good search on the net, I found a recipe! There are so many things you can make with rice, but I wanted to make something unique and that I have never heard of or had before. I came across a site with loads of all different rice recipes. I wanted to make a dessert so I had a browse and then I saw it... Tiramisu Rice Pudding! I had to make it. It is a really easy recipe to make and very yummy, quite a filling dessert and could easily serve 8 people. Enjoy with lots of whipped cream!

Recipe
Inspired by Riceland
Ingredients:
1 US cup uncooked long grain rice
2 1/2 US cups milk
1 Tbsp. instant coffee granules
1/4 tsp. salt
2 1/2 US cups fresh whipping cream
2 Tbsp. icing sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3/4 US cup marscarpone cheese
1/2 US cup sugar
2 Tbsp. coffee liqueur
Unsweetened cocoa powder




Steps:

1. COMBINE in a medium sauce pan, the rice, milk, instant coffee, and salt. Stir occasionally until mixture has come to a boil, reduce heat to simmer, cover and cook for 15 minutes. Move to a large bowl, cover and refrigerate until chilled.
2. WHIP 1 1/4 US cup of cream together with 1 tbsp icing sugar and 1/2 tsp almond extract, set aside. In another bowl, whip 1 1/4 US cup of cream together with 1 tbsp icing sugar and 1/2 vanilla extract, set aside.
3. MIX together the chilled rice, almond whipped cream, marscarpone cheese, sugar, and coffee liqueur in a large serving bowl. Once thoroughly mixed together, cover with vanilla whipped cream. Sprinkle with cocoa powder. Cover and chill for at least an hour then serve.

Please join in on the #ricelove fun by linking up any rice recipe from the month of September.  Don't forget to link back to this post, so that your readers know to come stop by the #ricelove event. The twitter hashtag is #ricelove. Co-Hosted by: Baker Street, Bloc de Recetas, Bon a Croquer, Cafe Terra, Chef Pandita, The Daily Palette, Elephant Eats, Food Wanderings, Hobby and More, Knitstamatic, Mis Pensamientos, Simply Reem, The Professional Palate, The Queen's Notebook, The Spicy Rd.

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Coffee Granita

I was watching the Good Cook show the other day, and he was making a Coffee Granita. I have never heard of it before but it seemed like a great recipe to try out for the summer. Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy, it is related to sorbet and italian ice. It is extremely easy to put together and tastes very nice. I have modified his recipe, see it below. Or try your own combination of ingredients. I am going to try making some fruit granitas in the future. This recipe completes number 85 of "My 100" list. 

My Recipe
Coffee Granita

• 4.5 Cups Double Strength Coffee (I used 10 scoops of coffee grounds)
• 170g Sugar
• 225ml Milk
• 1/2 tsp Vanilla Extract
• 1/2 tsp Almond Extract

Whipped Cream

• 250ml Double Cream
• 1 Tbs Icing Sugar
• 1/2 tsp Vanilla Extract

Toppings

• Cinnamon (optional)
• Demerara Sugar (optional)
• Caramel (optional)

Steps Brew coffee  Pour sugar into a mixing bowl, add in the vanilla and almond extracts. Once coffee is brewed, pour into mixing bowl and whisk everything together Pour into a 8" x 8" glass pan Place carefully into freezer Check in an hour, use a fork to rake through the mixture Continue to check every 30 minutes and rake through the mixture It took 5 hours for mine to complete, but it all depends on your freezer Once you are ready to serve, combine the 3 ingredients for the whip cream. Whip it to a soft peak Scoop on top of the granita Sprinkle with your choice of topping

Last addition of milk

Ready for the freezer

Halfway there

Almost done

Ready to eat!

Whipped Cream Topping

 Enjoy!

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