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Mary’s Mokatines – Technical Challenge

You watched as our flustered bakers attempted Mary’s mokatine challenge, now it’s your chance to show the patisseries of Paris just what you’re made of! Simply read the recipe below, bake up a treat and upload a photo here to join in with this week’s Bake Off bake along.

Mary might think that mokatines should be sheer perfection, but we’re a little more understanding…


For the genoise sponge

40g butter

3 large eggs

75g caster sugar

75g plain flour

For the coffee icing

50g butter

1 tbsp instant coffee

225g icing sugar, sifted

For the crème beurre au moka

40g caster sugar

2 tbsp water

1 large egg yolk

75g softened butter

2 tsp coffee essense

For the fondant icing

100g white ready-to-roll fondant icing

4 tbsp water

dark brown food colouring paste

To assemble

4 tbsp apricot jam

100g almond nibs, toasted


1.  Preheat the oven to 180C/fan 160C/gas 4.  Grease and line a shallow 18cm square cake tin and line the base with baking parchment.

2.  For the genoise, gently melt the butter in a pan, then set to one side to cool slightly.  Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale and mousse-like and thick enough so that a trail is left when the whisk is lifted from the mixture.

3.  Sift the flours together into a bowl.  Carefully fold half the flour into the egg mixture, gently pour half the cooled butter around the edge of the mixture and then fold in.  Repeat with the remaining flour and butter.  Pour the mixture into the prepared tin.

4.  Bake in the oven for 35-40 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger.  Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

5.  To make the coffee icing, measure the butter into a small pan and gently heat until the butter has melted.  Remove from the heat and stir in the coffee powder until dissolved. Add the icing sugar and beat until smooth and glossy.  Set aside to thicken.

6.  For the crème au beurre moka, measure the sugar and water into a small heavy-based pan.  Heat very gently until the sugar has dissolved.  Bring to the boil then boil steadily for 2-3 minutes until the syrup is clear and forms a slim thread when pulled apart between 2 teaspoons.

7.  Put the egg yolks into a small bowl and give them a quick whisk to break them up.  Pour the syrup in a thin stream over the yolks, whisking all the time until the mixture is thick and cold.  In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture.  Stir in the coffee essence to flavour.  Spoon into a piping bag fitted with a No. 7 star nozzle.

8.  To assemble, cut the cold cake in half horizontally and sandwich the slices together with the coffee buttercream.  Trim the edges and cut the cake into 9 equal squares.

9.  Heat the apricot jam in a pan, then pass through a sieve into a small bowl.  Brush the sides of the cakes with apricot jam and press the chopped, toasted nuts around the sides.

10.  Pipe tiny rosettes of crème au beurre moka around the top edge of the cake, piping them closely together so the fondant icing doesn’t run off the top.  Pipe tiny rosettes of crème au beurre moka around bottom edge of the cakes.

11.  For the fondant icing, beat the fondant icing with a wooden spoon until smooth.  Gradually add the water and food colouring to make a coffee coloured glaze.  Carefully spoon the glaze into the centre of the top of the cakes and leave to set.

12. Take a photo and share your bake with the nation

13. Serve immediately.