baking, Coffee, Cooking, Home made, How To

GBBO technical challenge: Mokatine recipe

Does this bake look familiar?

Last episode, we were given a masterclass in making the most amazing mokatines. It seems as if Anne from Raisie Bay was taking notes! Her cakes are a fantastic replica of what we saw during the technical challenge.

Patisserie Week is always quite a challenge, but our bakers took it in their stride. Anne’s bakes really stood out for us. We had some serious cravings after last week’s episode and she soon revived them with these delicious creations! She has won our gorgeous Mason & Cash apple mixing bowl for winning this week’s BWBO challenge.

If you feel inspired by Anne’s mokatines, why not recreate them yourself? She used a recipe from the BBC website, but here’s our version.

For your genoise sponge

  • 65g of self-raising flour
  • 1 tbsp of cornflour
  • 40g of butter
  • 3 large eggs
  • 75g of caster sugar

For your coffee icing

  • 1 tbsp of instant coffee
  • 225g of icing sugar
  • 50g of butter

For your crème beurre au moka

  • 1 large egg yolk
  • 75g of softened butter
  • 40g of caster sugar
  • 2 tsp of coffee essence (a good quality espresso would suffice!)

For decorating and sticking everything together

  • 4 tbsp of apricot jam
  • 100g of roughly chopped and toasted almonds (Anne notes that almonds burn pretty quickly, so do be careful!)
  • 100g of white, ready-to-roll fondant icing
  • Gel food colouring in dark brown

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To make your mokatines

  • Preheat your oven to 180C/160C Fan/Gas 4. Prep a 7-inch square cake tin by lightly greasing and lining with baking parchment.
  • To begin your genoise, gently melt your butter in a pan. Set this aside to cool whilst you measure your eggs and sugar in a large mixing bowl.
  • Whisk your sugar and eggs with an electric mixer on the highest speed setting. You’ll need a pale whip that resembles a mousse-like texture. As you lift your stationary whisk from the bowl, the mixture should leave a trail strong enough to stand.
  • Sift your self-raising flour and cornflour into a bowl. Carefully fold the dry mixture into your egg mixture.
  • Once you’ve folded half your flour into the mixture, pour half of the cooled butter around the outside of your mixture and use the same folding method. Repeat with your remaining flour and butter. Once complete, you can pour the mixture into the prepared tin.
  • Bake for 35-40 minutes and watch as it rises. The top of the cake should spring back when lightly pressed with a finger if baked correctly. Stand aside to cool before tipping gently on to a wire rack.
  • Let’s get started on the coffee icing! Add your butter into a pan and gently melt. Remove from the heat and add your instant coffee. Mix quickly so that it all dissolves and leaves no bits. Add your icing sugar into the mixture and beat well until you have a glossy finish. Set this aside to stand whilst you complete the rest of your bake, it should thicken on standing.
  • For your crème au beurre moka, add your sugar and 2 tablespoons of water into a heavy-based pan.
  • Gently heat the mixture until your sugar dissolves. Bring it to the boil and keep at a constant heat for 2-3 minutes. You’ll be able to tell when the mixture is ready by dipping in 2 teaspoons together. As you lift them from the pan and pull them apart, your syrup should form a clear, slim thread. Be careful using this method as the sugar reaches an extremely high temperature!
  • Add your egg yolks into a separate small bowl and whisk them a little bit to break them up. Gradually add little bits of syrup to your eggs whilst constantly whisking. If you have a free-standing whisk you’ll find this part easier!  
  • In a separate bowl cream your butter until soft and add in your syrup and egg mixture. Add your coffee essence and spoon into a piping bag. Raisie used a no.8 nozzle.
  • Now it’s time to assemble your creation! Cut up your cold cake. Slice in half horizontally and sandwich each half together with your coffee icing. Cut this into 9 equal squares.
  • Heat your apricot jam and sieve into a small bowl. Brush the sides of your cakes with the jam and press your chopped almonds to the sides.
  • Pipe your crème au beurre moka very close together around the top edge of the cakes. Each drop should create a solid outline to be filled with icing. Save enough to pipe around the bottom too!
  • Knead the fondant icing until soft. Beat it with a wooden spoon until it is smooth. Add 4 tablespoons of water and your food colouring to make a brown glaze. Spoon the glaze into the centre of the top of the cakes and leave to set.

It’s a lengthy process but it’s well worth it for these gorgeous cakes! If you try out this recipe at home, don’t forget to send us a picture on Twitter @SilverMushroom1.

 

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