This deliciously light reduced calorie Cappucino Traybake is the ideal accompaniment to a nice cup of tea or coffee at elevenses.
11 ingredients5 steps
Low Sugar
Vegetarian
Ingredients
MetricImperial
For the Cake
225gUnsalted butter (softened)Â
225gAllinson's Self Raising FlourÂ
100gBillington's Unrefined Golden Caster SugarÂ
40gTruvia calorie free sweetenerÂ
4Free range medium eggsÂ
2 tspBaking powderÂ
3 tbspInstant coffee (dissolved in 1 tbsp hot water)Â
For the Icing
140gMarscaponeÂ
2 tspInstant coffee (dissolved in 1 tbsp hot water)Â
1 tspTruvia calorie free sweetenerÂ
For the Decoration
16Walnut halvesÂ
Utensils
8in square baking tin
Baking parchment
Food mixer
Wire cooling rack
Nutritional information per 50g serving
Energy 224cal
Fat 16g
of which Saturates 8g
Carbohydrates 20g
of which Sugars 6.5g
Protein 6.9g
Salt 0.32g
Method
Step 1
Preheat the oven to 180°C/ 160°C (fan). Grease and line a 8” square baking tin with baking parchment.
Step 2
Put all of the cake ingredients into a food mixer and mix for a few minutes until fully combined (or use handheld electric beaters). Gently pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Step 3
Bake in the pre-heated oven for 35-40 mins until golden and risen (if in doubt test with a skewer). Allow the cake to cool in the tin for 5 mins before turning out onto a wire rack to cool completely.
Step 4
Make the icing by mixing the dissolved coffee into the mascarpone and adding the Truvia. Be careful not to over beat.
Step 5
Gently spread the icing over the cooled cake and top each portion square with a walnut to decorate. Enjoy!
1 Baker Ratings
Delighted with this tray bake - it's a satisfying bite with your cuppa. Really easy to make. Next time I make it, I'll put slightly less coffee in, otherwise perfect!
