G.B.B.O. Challenge 8……. Mokatines… By Lucy Simmons

By lucy  , ,   , ,

October 7, 2015

"Coffee flavoured little cakes of loveliness" thats how my Auntie described these cakes as she devoured one with her morning coffee...

  • Prep: 1 hr 30 mins
  • Cook: 25 mins
  • Yields: 9 Party size

Ingredients

40 Grams Unsalted butter, melted

3 Medium Free range eggs

75 Grams Caster sugar

65 Grams Self raising flour, sieved

1 tbsp Cornflour

50 Grams Butter

1 tbsp Instant coffee

225 Grams Icing sugar, sieved

80 Grams Caster sugar

2 Medium Free-range egg yolks

75 Grams Butter, softened

2 tsp Coffee essence

6 tbsp Apricot jam

150 Grams Chopped almonds, toasted

100 Grams White ready-to-roll icing

Dash Dark brown food colouring

1-4 tbsp Cold water

Directions

1.  Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment.

2.  For the sponge - Melt the butter in a small saucepan and set aside to cool.  In a large bowl beat together the eggs and sugar until the mixture becomes thick and pale, it should leave a trail when the mixture has been removed.  In a small bowl sift together the cornflour and the self raising flour.  Place half of the butter in the egg mixture and gently fold and add half of the flour into the egg mixture and fold very gently so that the air doesn't get knocked out.  Repeat this stage with the remaining butter and flour until the mixture is light and airy and all the flour has been folded in.  Pour the mixture into the prepared tin and bake for 25-30 minutes or when you insert a skewer it comes out clean.  Leave to cool in the tin for a few minutes then remove to a cooling rack.

3.  Coffee icing - Melt the butter in a medium pan, take off the heat and whisk in the coffee powder until all dissolved.  Add the icing sugar and beat until smooth, set aside.  I had no luck with this stage, the taste was correct but the texture was very thick and crumbly.  It did work for the final product though.

4.  For the crème beurre au moka -  Place the sugar into a saucepan with 2 tablespoons of water and place on a low heat until the sugar has melted, let this mixture boil gently for 2 minutes.  Put the egg yolks in a bowl and using a whisk break them up gently.  Continue whisking the eggs while slowly pouring over the sugar mixture, whisk until the mixture turns thick and pale.  Beat the butter in another bowl until pale and creamy then gently pour in the egg mixture while whisking, place in a piping bag with a small star nozzle and leave for later.

5.  Melt the apricot jam in a small saucepan and strain through a sieve.  Prepare the nuts, toast them first and then blitz in a mini food processor until they resemble  fine crumbs.

6.  Cut the sponge in half horizontally and divide into 9 equal squares.  Sandwich these cakes together using the coffee icing, spreading over gently.  Brush the apricot jam around the outside of the cake and dip into the chopped nuts until the sides are covered.

7.  Get the crème beurre au moka and pipe little stars around the top and bottom of the cake, if the icing starts to melt just pop into the fridge for 5 minutes.

8.  Melt the ready-to-roll icing in the microwave with 1-2 tbsp of water, and beat until smooth and runny, add more water if needed but this mixture should be  runny.  Add the dark brown icing and beat in until you have the correct colour.  Spoon this mixture over the top of the cake and spread to the star edging.  Leave to set for a while.  Enjoy.

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