Cappuccino Bars with Cinammon

The eating machine in my life loves a bit of cake. I am more than happy to oblige as I like a wee bit of cake myself and I do enjoy making them. I tend to stick mostly to the same sponge recipe with variations in flavour and toppings. I occasionally break the mould but this is not one of those occasions. I am not fond of making round cakes. Difficult to store in my already overflowing kitchen cupboards. I make them in loaf tins which makes life simple or, as in this case, a swiss roll tin and cut them into squares. I have a terrible time with cup cakes/buns. I look at them on other blogs and they always look so lovely and I am green with envy. Mine are woeful and that is probably an understatement. Slicing a slab of sponge into squares bridges the gap for me. A cheat's cupcake. The original recipe for this comes from 'Good Food 101 Cakes and Bakes'. I was well pleased as it was basically the recipe I use. I tweaked it just a little. Lovely combination of flavours.


Ingredients

Cake

1 teasp cocoa powder plus extra for dusting
2 rounded tablespoons instant coffee granules
225g/8oz softened butter or margarine
225g/80z soft brown sugar
225g/8oz SR Flour
4 eggs
1 teaspoon baking powder
2 tablespoons warm water
A little cinnamon powder for dusting

White Chocolate Frosting

100g/4oz white chocolate broken into pieces
50g/20z butter
3 tablespoons milk
175gms/6oz icing sugar.


Method

Preheat your oven to 180.C/Fan 160.C/Gas4/350.F
Line and grease the bottom of a 9 1/2" x 13"/24cm x 33cm shallow sided baking tin.

Mix the cocoa and coffee granules into the warm water.
Now put that and all the other ingredients into the food processor and whizz or if you don't have a food processor just mix everything together in a bowl with a hand held mixer.
Tip into the lined baking tray and spread evenly. I leave a little indentation in the middle so it doesn't form a peak when rising.
Bake for 30 -35 minutes until risen and the top is firm to touch.
Cool in the tin then turn it out onto a chopping board or similar.

For the frosting, melt everything together in a bowl over simmering water. It is better if you bring the water to the boil then remove it from the heat and then put the bowl on top to melt the ingredients. White chocolate can clump if it is over heated.
Remove the bowl and beat in the sieved icing sugar.
When it is smooth spread over the cake.
Dust with a little bit of cocoa powder then a little cinnamon powder.
Cut into 24 squares and pop into paper cases.

Enjoy.