LOW PROTEIN CAPPUCCINO COFFEE CAKE

Ingredients

very soft butter, plus more for the tins 225g
light muscovado sugar or caster sugar 225g
Mevalia Low Protein Bread Mix 225g
baking powder 3 tsp
MEVALIA BREAD MIX whisked with 60ml water until light and fluffy 20g
instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons
MEVALIA LATTIS/ PROZERO 300ml
FOR THE COFFEE ICING:
soft butter 175g
icing sugar 350g
instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons

Preparation

Serves 8

Preheat the oven to 180°C/160°C fan/gas mark 4.

Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.

Place all the cake ingredients (minus coffee and Bread Mix) into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended, fold in the 20g MEVALIA Bread Mix until fully incorporated (try not to over fold).

Divide the mixture evenly between the 2 prepared tins and level the tops.

Bake in the oven for 35−40 minutes until golden brown and shrinking away from the tins

To make the icing - mix the butter and sugar together in a mixing bowl and beat together until smooth.

Beat in the dissolved coffee and divide into two. When cake is cold sit one base on a cake stand and spread with half of the icing.

Place the other cake on top and spread with the remaining icing, finishing it with swirls to give an attractive finish..

Ingredients

very soft butter, plus more for the tins 225g
light muscovado sugar or caster sugar 225g
Mevalia Low Protein Bread Mix 225g
baking powder 3 tsp
MEVALIA BREAD MIX whisked with 60ml water until light and fluffy 20g
instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons
MEVALIA LATTIS/ PROZERO 300ml
FOR THE COFFEE ICING:
soft butter 175g
icing sugar 350g
instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons