I posted a picture of a slice of cake and a brew last week on Facebook which seemed to get a few people talking and I promised I would share the recipe with everyone so, here it is...
Making it's debut on the internet is my favourite afternoon tea cake. It's gone down so well with the whole family, and all our friends that everyone has been wanting more.
You will need
CAKE
200 g of sugar
200 g of butter
200 g of self raising flour
200 g of butter
200 g of self raising flour
4 x free range eggs
2 tablespoons of coffee dissolved in 1 tablespoon of hot water
1 x handful of chopped walnuts
2 tablespoons of maple syrup
2 tablespoons of coffee dissolved in 1 tablespoon of hot water
1 x handful of chopped walnuts
2 tablespoons of maple syrup
TOPPING
One handful of chopped walnuts
4 tablespoons of maple syrup
METHOD
Grease a loaf tin and preheat the oven to gas mark 5
Mix together the topping ingredients in a small bowl and pour into the bottom of the loaf tin
Beat the sugar and butter until pale and fluffy
Beat in the eggs and sift in the flour.
Beat in the eggs and sift in the flour.
Fold the mixture gently until the flour has been incorporated.
Add the dissolved coffee chopped walnuts and maple syrup.
Are the mixture evenly into the loaf tin on over the walnut and maple syrup topping.
Bake the cake for 25 to 35 minutes.
Test the cake with a skewer after 25 minutes.
Once the skewer comes out of the cake clean it is cooked correctly.
Test the cake with a skewer after 25 minutes.
Once the skewer comes out of the cake clean it is cooked correctly.
Leave the cake to cool in the tin for around 30 minutes.
Then remove from the tin, remember this cake already has a topping so turn it out upside down!
Continue to cool on a wire rack.
Serve with a lovely cup of coffee or a cold frappe.
Then remove from the tin, remember this cake already has a topping so turn it out upside down!
Continue to cool on a wire rack.
Serve with a lovely cup of coffee or a cold frappe.
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