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Anna’s tiramisu slab cake

6 September 2022
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Cakes by Anna owner Anna Worthington shares her recipe for a cake inspired by the classic indulgent tiramisu dessert.

To read about Tom and Anna Worthington's sibling success in the Christchurch hospo scene, click here.

Anna’s tiramisu slab cake recipe

This is a bestseller at Tom’s – an easy cake to make and assemble, taking all the delicious elements of a classic tiramisu, with a CBA twist. Makes one large 40cm x 30cm slab to feed many. It’s a great cake to feed the masses, and you can serve it in the tray it’s baked in for minimal fuss and easy transportation.

INGREDIENTS

For the sponge

• 450g caster sugar
• 3 free-range eggs
• 2 tablespoons instant coffee dissolved in 2 tablespoons hot water (you can substitute with 2 shots of espresso if you have the means)
• 380g sour cream
• 300ml rice bran oil
• 1 teaspoon vanilla extract
• 380g plain flour
• 50g ground almonds
• 3 teaspoons baking powder
• Good pinch of salt

Soak

• ¾ cup strong coffee
• Good splash of rum (optional)

To finish

• 500g mascarpone
• 250ml cream
• 1 tablespoon icing sugar
• Splash of rum (optional)
• Pinch of salt
• Dusting of cocoa powder

METHOD

Preheat the oven to 160°C and line your tin.

Whisk together the sugar and eggs until pale.

Add the coffee, sour cream, oil and vanilla and mix well.

In a separate bowl, combine the flour, ground almonds, baking powder and salt. Add to wet mixture and fold to combine.

Pour into your prepared tin and bake for approximately 30 minutes or till light golden brown.

Pour the coffee soak over the sponge as soon as it comes out of the oven. I use a tablespoon to spoon the coffee over the cake, ensuring the soak is well distributed.

Leave the cake to cool. You can cover and leave it to sit overnight – it will stay lovely and moist for at least 24 hours.

To finish the cake, whip together the mascarpone, cream, icing sugar, rum and salt to soft peaks. Dollop onto the sponge and spread evenly with a palette knife or spoon.

Dust with cocoa powder to finish. Store leftovers in the fridge.

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