My mum used to make this cake all the time when I was growing up and occasionally the craving for it rears its head again. I loved this cake well before I could ever even think of drinking coffee for pleasure. I’m finally getting this down on the blog rather than scraps of paper that I lose each time I want it!
Serves 12
150g butter
150g golden caster sugar
3 eggs
1 tsp vanilla extract
150g self raising flour
200g granulated sugar
375ml water
3 tsp instant espresso/coffee granules
– Heat the oven to gas mark 4 and grease and line a 20cm cake tin.
– In a food processor blitz the butter and sugar until it’s light and fluffy.
– Add one egg at a time with the motor running, dropping each one down the funnel at the top.
– Do the same with the vanilla.
– Add the flour and blitz until smooth and all combined.
– Scrape the mixture into the tin and bake for 30-45 minutes.
– Leave the cake to cool for 5 minutes in the tin then turn out and place on a plate. Your plate needs to be more dished than flat, preferably with sides.
– Stab the cake all over with a skewer.
– In a small pan heat the sugar, water and coffee until all the sugar is dissolved.
– Spoon 1/3 of the syrup over the cake as evenly as possible. Leave for at least 30 minutes. Then spoon over the next 1/3 of the syrup, leave it for half and hour and then spoon over the final 1/3 of the syrup. Leave the cake to sit for at least 6 hours, preferably overnight.
– Serve with whipped cream (or squirty cream if the logistics of taking it into the office present themselves!)
hello, just want to know, what size of eggs you are using? medium or large? thanks for a wonderful recipe!
Hi! I always use large free range eggs in all of my recipes.
Happy baking!
its a lovely recipe from the old Hamlyn recipe books and should have a little brandy mixed with the coffee syrup.
Who knows where mum got it from originally but we love it! I can’t stand Brandy though so would never ruin a cake with it. This recipe is perfect for me just as it is.
Delicious with rum added to coffee. Topped with whipped cream and toasted flaked almonds. It’s a lovely recipe to customise. Thanks Anna.