The Hummingbird Bakery Cookbook: The number one best-seller now revised and expanded with new recipes by Tarek Malouf

Author:Tarek Malouf [Malouf, Tarek]
Language: eng
Format: azw3
Publisher: Octopus
Published: 2017-10-05T04:00:00+00:00

coffee cake

This is less sweet than some of the other cakes in this chapter, but you could top it with Chocolate Frosting to turn it into a mocha cake for a sweeter tooth. Remember, only fill whatever ring mould you have to a maximum of two-thirds full to prevent a mess in your oven.

Makes one 25-cm cake, to slice as desired

2 tablespoons instant coffee granules

170 ml water

450 g unsalted butter, at room temperature

450 g caster sugar

8 eggs

450 g plain flour

2 tablespoons baking powder

2 teaspoons cocoa powder, plus extra to decorate

½ quantity Vanilla Frosting

20 g dark chocolate, grated with a cheese grater into shavings

coffee beans, to decorate (optional)

a 25-cm Bundt® tin, greased and dusted with flour

To make a coffee essence, put the instant coffee granules and water in a small saucepan and bring to the boil over medium heat. Boil until reduced by half, then remove from the heat and leave to cool completely. Set aside a tablespoon of the essence to use in the frosting.

Preheat the oven to 175°C (160°C fan)/Gas 4.

Put the butter, sugar and cold coffee essence in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the flour, baking powder and cocoa powder and mix well until everything is combined and the mixture is light and fluffy.

Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40–50 minutes, or until the sponge feels firm to the touch. (Do not open the oven while the cake is baking, as it will sink.) Leave the cake to cool for about ten minutes in the mould before turning out onto a wire cooling rack to cool completely.

Stir the reserved tablespoon of coffee essence into the Vanilla Frosting until evenly mixed.

When the cake is cold, put it on a serving plate, cover the top with the frosting and dust with a light sprinkling of cocoa powder. Decorate with the chocolate shavings and coffee beans, if using.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.