Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
- Ingredients
- Method
Ingredients
For the cake
- 1 tablespoon coffee granules
- 225g self-raising flour
- 1 teaspoon baking powder
- 50g ground almond meal
- 50g walnuts, finely chopped
- 1 small pinch of salt
- 85g Chelsea Dark Cane Sugar
- 50g Chelsea Raw Caster Sugar
- 2 large eggs, beaten
- 250g Greek-style natural yoghurt
- 75ml walnut or sunflower oil
For the mascarpone coffee filling
- 2 teaspoons coffee granules
- 250g mascarpone cheese
- 1 tablespoon Chelsea Pure Decorating Icing
- ½ teaspoon vanilla extract
For the coffee icing
- 1 teaspoon coffee granules
- 140g Chelsea Icing Sugar, sifted
- 1 tablespoon very finely chopped walnuts
Additional tips
Tasting notes: Chelsea Dark Cane Sugar has a sweet treacle aroma which enhances the coffee flavours in this moist cake. Chelsea Raw caster sugar, with its softer caramel flavour, adds depth to the sweet complex flavours.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 180 : o
C. 1. Grease and line the bottom of a 20cm round, loose bottom, cake tin.
2. Dissolve one tablespoon of coffee granules in 1 one tablespoon of boiling water.
3. In a large bowl, combine flour, baking powder, almond meal, chopped walnuts, salt, Chelse Dark Cane Sugar and raw caster sugar.
4. Make a well in the middle of the dry ingredients, add the eggs, yoghurt, oil (use walnut oil if you can, as it adds walnut flavour) and coffee mix, folding lightly together with a large metal spoon until smooth.
5. Transfer the batter to the lined cake tin. Smooth the top slightly, cover with baking paper and bake for 40-45 mins or until a metal skewer comes out clean when inserted in the centre of the cake.
6. Cool the cake for a short while, then turn it out onto a cake rack and remove the paper. Cool completely.
For the filling, dissolve the coffee in 2-3 teaspoons of boiling water.
7. In a medium bowl, add the mascarpone, Chelsea icing sugar and vanilla, stir until smooth. Stir in the dissolved coffee, mixing until smooth. Cover and chill until ready to use.
8. For the icing, dissolve coffee in 1-2 teaspoons of boiling water. Add it to a medium bowl, along with the Chelsea Pure Decorating Icing Sugar mixture and just enough cold water to make a thick smooth icing (1-2 tablespoons).
9. Cut the cake horizontally, into three layers. Place the base on a serving plate and spread with the coffee mascarpone filling. Repeat with the remaining layers. ped walnuts, allow to set and then serve or refrigerate until required.
10. Spread the icing evenly over the top and sprinkle with chopped walnuts, allow to set and then serve or refrigerate until required.
Additional tips
Tasting notes: Chelsea Dark Cane Sugar has a sweet treacle aroma which enhances the coffee flavours in this moist cake. Chelsea Raw caster sugar, with its softer caramel flavour, adds depth to the sweet complex flavours.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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CREAM CHEESE FROSTING
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ingredients
- 4 large eggs
- 1 ½ cups Chelsea Dark Cane Sugar
- 1 cup full cream milk
- 120g unsalted butter
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- 2 cups of self raising cake flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
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For the buttercream
- 3 large eggs (whites only)
- ¾ cup of Chelsea Caster Sugar
- 250g of unsalted butter (room temperature)
- ½ teaspoon of vanilla extract
- A pinch of salt
ingredients
- ½ cup margarine or softened butter
- 1 cup Chelsea Soft Brown Sugar
- 2 extra large eggs
- 2 tbs Chelsea Golden Syrup
- 2 cups self-raising flour
- 1 tbs ground ginger ¾ cup milk
Icing
- 250g Chelsea Vanilla Icing Sugar
- 150g butter, softened
- 3 tsp water
- 1 tbs instant coffee
- 2 tbs walnuts, chopped
ingredients
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- 3 tsp Chelsea Caramel Maple Flavoured Syrup (divided) + extra to serve
- 1/2 cup milk (125ml)
learn about baking
How to Choose SugarFor Baking?
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