I know a lot of people have taken up baking during the lockdown. I’ve definitely gone in the opposite direction and started reigning in my cake making habits! Between just Mr Man and I, there are only so many sugary treats we can eat.
I used to take my baked goodies into work on a Monday morning and give them out to my team. It’s probably the only reason I have work friends, tbh. 🤷🏻♀️ Ha.
Having said that, I did knock up this simple but ohhh, so delicious traybake last weekend.
Coffee. Almond. Cinnamon.
The perfect trio.
It’s soo freaking good – a moist yet fluffy, brown sugar based sponge laced with vanilla and cinnamon, topped with a coffee-infused, whipped mascarpone cream icing.
Very simple. Veeeery good.
Simple, fuss-free and pretty darn delicious! ❤
Admittedly, it does make a fair bit – and as much as cake for breakfast, lunch and dinner sounds great – it can quickly get boring, no matter how delicious!
Believe me. I speak from experience. 😂
I actually ended up freezing about half of this tray bake – I’ve frozen cake before and it tends to hold up fine. Never with frosting on it though, so I’ll let you know how that works out.
- 75g ground almonds
- 250g plain flour
- 200g caster sugar
- 200g soft light brown sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla paste
- 225g salted butter at room temperature
- 1 and 1/3 teaspoon baking soda
- 150ml buttermilk
- 4 eggs
- 50g mascarpone
- 75g icing sugar
- 2 heaped tsp instant coffee + 50ml water
- 450ml double cream
- Prepare your 9 x 12 inch baking tray/dish by greasing with a little butter and preheat your oven to gas mark 5.
- Begin by creaming together the butter and sugars.
- One by one, add the eggs, mixing well between each addition. Add the vanilla paste and mix again.
- In a separate bowl, mix together the remaining dry ingredients – ground almonds, flour, cinnamon and baking soda.
- Add half of the dry mixture to the cake batter. Mix to combine before adding half the buttermilk. Repeat so that everything is combined.
- Pour the batter into your prepared tray/dish and place in the oven for 40-45minutes or until cooked through. Turn the tray midway, and if the top is browned nicely, cover with tin foil before placing back in the oven.
- When done, remove from the oven and allow to cool in the tray for 10 mins. Then run a knife or spatula round the edges of the baking tray and turn out onto a cooling rack.
- Allow to cool completely before decorating.
- Add all the ingredients to a mixing bowl and whisk until thick and just whipped enough to hold it’s shape. Be careful not to overdo it.
- Spoon over the cooled cake. Use the back of a tablespoon to swirl the icing before sprinkling with cinnamon.