Coffee week – Coffee cake with white chocolate and coffee cream

Cooking with Paula McIntyre

Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract

Set oven to 180°c and line a loaf tin or baking tin with parchment paper. Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.

Coffee and white chocolate cream

35ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugar

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.