Tiramisu has always been one of my absolute favourite desserts; the ladyfingers, the coffee, the mascarpone cream… Ah! Nothing beats it. BUT I wanted to make a cake version of the classic dessert, and this Tiramisu Cake is spot on! All the right flavours are there, and I’m sold.
The cake consists of two layers of lemon & vanilla sponge cake, two layers of cream cheese frosting, a quick espresso syrup and a sprinkle of cocoa powder. YES!
250 g Wheat Flour
175 g Cane Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Sea Salt
150 ml Olive Oil
250 ml Almond Milk
2 tbsp Lemon Juice
1 tsp Lemon Zest
2 tsp Vanilla Extract
The Quick Espresso Syrup
1 shot Espresso
1 tsp Maple Syrup
Your favourite Cream Cheese Frosting
Preheat oven to 175°C / 350°F.
Combine flour, sugar, baking powder, baking soda and sea salt in a bowl. Stir until evenly mixed. Now add in olive oil, almond milk, lemon juice, lemon zest and vanilla. Stir until smooth, making sure not to overmix.
Pour into two 20 CM (8″) baking pans and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Take out the cakes and leave in the pans until cooled to room temperature. Then remove from pans, cover in plastic wrap and refrigerate for a few hours or preferably overnight.
Pour a shot of espresso and mix with the syrup. Chill until ready to use.
Place one of the cake layers on a cake stand or a plate, brush with espresso syrup, smear on half of the cream cheese frosting and dust with cocoa powder. Repeat with the next layer. Serve the Tiramisu Cake with coffee, if you are anything like me and just can’t get enough.