I am really enjoying baking at the moment, it keeps me busy when there isn’t much else to do during lockdown. This week I really fancied experimenting with coffee and chocolate flavours. I was originally going to make a mocha cake, but I wasn’t in the mood for chocolate cake, so I decided to make this Tiramisu inspired cake instead!
This take on Tiramisu is alcohol-free, however to make the flavours even more traditional, I would suggest adding 100ml brandy or Tia Maria to give it that authentic taste. You could either bake this in the cake mixture, or drizzle it onto the cakes before you decorate. I was wary of adding alcohol as my gut isn’t a huge fan of it and I really wanted to enjoy a big slice! I also don’t have these sorts of spirits in the cupboard and I didn’t want to buy it just for a cake (if you know what I mean)!
To bake this recipe, I used the Wilton five easy layer tins which are 6″ in size. The cake is tall, so you could use the same mixture in Victoria sandwich tins if you prefer, and just have fewer layers. I might try this next time.
It’s also worth nothing that I used coffee extract instead of coffee itself – you can of course substitute this depending on how strong you want it to taste. I wanted a hint of coffee, so it wouldn’t overpower the chocolate and cream cheese flavours from the icing and dusting!
For the cake:
- 225 g Butter
- 225 g Caster sugar
- 225 g Gluten free self-raising flour
- 4 Eggs
- 2 tsp Baking powder
- 4 tsp Coffee extract
For the icing:
- 75 g Butter
- 125 g Lactose-free cream cheese
- 400 g Icing sugar
- 2 tsp Coffee extract
- Cocoa powder
- Preheat the oven to 180 degrees Celsius or gas mark 4.
- In a large bowl, cream together the butter and sugar. Add the eggs, then gradually fold in the flour, baking powder and coffee extract.
- Pour the cake mixture into lined tins (in this case I used five of the 6" Wilton Easy Layer cake tins).
- Bake for 15-20 minutes or until golden. Leave to cool on a wire rack.
- Make the icing by mixing the icing sugar, butter, cream cheese and coffee extract together.
- Begin by placing the first layer, covering with a layer of icing then dusting a covering of cocoa powder across it. Repeat this with the remaining layers, until you have a neat stack, sandwiched with icing and cocoa powder. Slice and serve.
As always, let me know if you give this recipe a try, I love to see others enjoying my low FODMAP recipes.