Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Speedi Rapid Cooker
- Prep Time: 15 mins
- Total time: 48 mins
- Skill Easy
- Serves 10 people
Cappuccino Cake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Wheat, Eggs
Ingredients
Cake
- 110g unsalted butter, softened, plus extra for greasing
- 2 tablespoons instant coffee
- 3 tablespoons whole milk, warmed
- 110g light brown soft sugar
- 2 medium eggs
- 125g self-raising flour
- ½ teaspoon fine salt
Icing
- 175g mascarpone
- 75g icing sugar
- Cocoa powder, for dusting
- NADA
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
Grease Multi-Purpose Tin or 20cm cake tin with butter and line with baking parchment, then set aside.
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Step 2
Add 500ml water to pot. Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot.
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Step 3
Stir instant coffee into warm milk until dissolved. Set aside.
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Step 4
In a large mixing bowl, using electric beaters, beat together butter and sugar for 2 minutes until light and fluffy. One at a time beat in eggs. Fold in the flour and salt, then stir through coffee mixture. Tip cake batter into cake tin, smooth the top, then place on tray.
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Step 5
Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM BAKE and set time to 13 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).
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Step 6
The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit. Allow cake to cool in tin, before turning out onto a serving tray.
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Step 7
In a large mixing bowl, with a wooden spoon, beat together mascarpone and icing sugar for the icing. Spread over top of cake and dust with cocoa powder before serving.
