It has been way too long between drinks, of coffee, with our dear friend Al!
Our catch-ups have been few and far between in the post-Vittoria years, with us avoiding him out of guilt and he avoiding us until he had moved past the deep, deep shame.
Thankfully he realised the commercials were far less shameful than starring in Gigli or Jack and Jill, and our friendship is returning to normal. It didn’t help that we have remained vigilant in trashing Bevs D’Ang in the tabloids to help ensure custody issues remain resolved.
Al was in town wanting to talk smack about Chris O’Donnell and help sabotage the filming of the latest Pirates of the Caribbean movie. Like us, he also hates Depp for taking roles that should be going to our love/his dear friend, Keanu. As such, an Al CapPacino Cake with a tongue planted firmly in cheek was required to give us the energy we needed.
While we sadly weren’t able to shut-down production of Pirates 17: Depp the Douche … yet (we are truly sorry everyone), the cake was moist, fluffy and had the perfect whack of coffee.
All in all, it was a win. Enjoy!
Al CapPacino Cake
225g caster sugar
225g soft unsalted butter (plus some for greasing)
200g plain flour
50g ground almonds
4 tsp instant espresso powder
2 ½ tsp baking powder
½ tsp bicarbonate soda
4 large eggs
1 tsp vanilla extract
1-2 tbsp milk
160g white chocolate
¼ cup unsalted butter
½ cup plus 1 tablespoon sour cream
1 ½-2 cups icing sugar, sifted
Preheat the oven to 180°C. Butter a 23cm cake tin and line the base with baking parchment.
Combine flour, ground almonds, espresso powder, baking powder and bicarbonate soda in a bowl. Place this baby to the side (don’t worry, just for a bit…nobody puts baby in the corner … permanently).
In a large bowl, cream butter and sugar with an electric mixer. Stop, add one egg, mix to combine. Stop, add a third of the flour mixture, mix to combine. Continue until the eggs and flour are gone.
With the mixer running, add vanilla extract and milk to slightly loosen the mixture. Trust your gut, you may not need all the milk, you may need more. It should be loose and light enough to drop easily off a spoon.
Pour the mixture into the lined tin and bake in the oven for 30-45 minutes, or until the sponge has risen and feels springy to the touch. Cool in the tin on a wire rack for about 10 minutes, before turning out onto the rack and peeling off the baking parchment.
When cool, literally and metaphorically, you can make the icing.
Melt the chocolate and butter in a double boiler, and set aside to cool slightly before stirring in the sour cream. Using a whisk, gradually beat in the sifted icing sugar. Add as much sugar as feels right to get the consistency you like, if thin, add more and if too thick add a little bit of hot water. Spread roughly, generously and playfully over the top of the cake. Dust lightly with cocoa, slice, serve and devour.