Vanilla Latte Caramel Cake

This is what sunday coffee mornings are made for.

30 minutes prep

1 hour cook

Serves 8-10

Chris Cahill

Ingredients

Vanilla Latte Cake

312 gSelf Raising Flour

240 mlMilk

1 tbspCoffee Powder

170 gSalted Butter

300 gGolden Caster Sugar

3 Large Eggs

1 tbspVanilla Extract

Topping

500 gMascarpone

500 mlDouble Cream

50 gSugar

1 tspCoffee Powder

30 gVanilla Paste

for swirling Caramel

to garnish Sea Salt

The most indulgent coffee cake, it's basically a vanilla latte in sponge form. Soft, moist slabs of coffee cake topped with a light and fluffy mascarpone coffee cream and sea salted caramel swirls.

Method

Preheat oven to 160ºC (fan) then grease and line a large deep baking tray

In a bowl cream together butter and sugar until light and fluffy. Then add vanilla followed by the eggs, mixing between each one until just incorporated.

In a jug combine milk and coffee powder. Proceed to add the coffee milk and flour into the egg mixture alternating between milk and flour, mixing in between each and finishing with flour. Try not to overmix, fold in if necessary. Finally pour the cake mixture into the tin then bake for around 30 mins. Once baked leave to cool on a rack.

In a bowl combine mascarpone, double cream, sugar and vanilla. Mix on low speed or by hand until just combined, aim for soft and fluffy with minimal peaks.

Spread the cream over the cooled cake, add spoonfuls of warmed pourable caramel to swirl. When done sprinkle with sea salt and serve.