Cappuccino traybake

Recipe with 12 ingredients.

Total time: 55 minutes

Ingredients

• 0.5 teaspoon baking powder
• 4 eggs
• 250 gram softened butter plus extra for greasing
• 100 millilitre strong coffee (we made it with 2 tbsp coffee granules)
• 350 gram mascarpone or soft cheese
• 280 gram self-raising flour
• 250 gram golden caster sugar
• few chocolate-covered coffee beans
• 140 gram icing sugar sifted
• 150 millilitre pot natural yogurt
• 1 tablespoon cocoa powder plus extra to dust
• 1 teaspoon vanilla paste or extract

Method

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
2. Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.