Yum Yum……perfect for afternoon tea/coffee
Ingredients:
- 3 tbsp ground coffee
- 5 tbsp hot milk
- 75g/3oz butter
- 175g/6oz golden syrup
- 25g/1oz soft light brown sugar
- 150g/5oz plain flour * (I used gluten free)
- 25g/1oz cocoa powder
- ½ tsp bi-soda
- 2 medium eggs (lightly beaten)
For icing:
- 225g/8oz icing sugar, sifted
- 125g/4oz softened butter
Recipe:
- Preheat oven 170 degrees 10 mins before baking
- Lightly oil/grease a 8in square tin
- Place ground coffee in bowl and pour hot milk over
- Leave to infuse for 15mins
- Strain and reserve
- Heat (gently) the butter, golden syrup and sugar in a saucepan until dissolved
- Sift flour, cocoa powder and bi-soda together
- Stir melted butter mix into it
- Add eggs and the coffee milk (leave 1 tbsp of the coffee milk for the icing later)
- Pour mix into tin
- Bake in centre of oven for 45 mins or until the cake has risen and is firm to touch
- Leave in tin for 10 mins then turn out onto wire rack
- For icing, gradually add the icing sugar to softened butter and beat until mixed
- Add remaining coffee milk and beat until light and fluffy
- Carefully spread over the top of cake
- Add flake to the top if you like to decorate
* I use gluten free flour where I can. I am yeast intolerant but I find the gluten
free flour makes my cakes/buns lighter.
It will not stay as fresh as if you use normal flour but while it’s
fresh it will be light and delicious.
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