Style: September 01, 2022

Style | Recipe 27
Anna’s tiramisu
slab cake
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
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
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.