Monday, April 18, 2011

Cappuccino Squares

225g butter, softened
225g self raising flour
1 tsp baking powder
1 tsp cocoa powder, plus extra for dusting
225 golden caster sugar
4 eggs
3 tbsp instant coffee powder, dissolved in 2 tbsp hot water

  1. Grease and line the bottom of a baking tin
  2. Sift the flour and cocoa powder into a bowl
  3. In another bowl, beat together butter, caster sugar, eggs and coffee with hand or electric whisk, until smooth
  4. Mix flour into egg mixture, mix until just combined
  5. Spoon into the baking tin and smooth the top
  6. Bake in preheated oven, 180C for 35-40 minutes or until risen and firm
  7. Cool in the tin for 10 minutes, then turn out onto a wire rack, peel off the lining paper and cool completely
White chocolate frosting
115g white chocolate, broken into pieces
55g butter, softened
3 tbsp milk
175 icing sugar

  1. Place the chocolate, butter and milk in a bowl set over a saucepan of simmering water and stir until the chocolate has melted
  2. Remove the bowl from the pan and sift in the icing sugar
  3. Beat until smooth, then spread over cake
  4. Dust the top of the cake with sifted cocoa, then cut into squares

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