Lately... i've been craving to eat something tasty like coffee. Though i dont drink coffee but i love the cake that SMELL N TASTE of mocha!
Not that i detest coffee but after drinking...instead of making me awake all night...i'll have a heavy head or headache!
But it's not so for this delicious cake.....
30 minutes +
15 minutes standing
Total cooking time:
Makes two 26 x 8 cm bar cakes
( but i make them into one loaf pan )
1/4 cup finely ground espresso coffee beans
3/4 cup boiling water
( i put 1/2 of it with milk )
2 cups self-raising flour
1/3 cup finely chopped pecan nuts
(it can be any nuts)
150 g unsalted butter
3/4 cup brown sugar
2 eggs, lightly beaten
1. Preheat oven to moderate 180C. Brush two
26 x 8 x 4.5 cm bar tins with melted
butter or oil.Line base and sides with
grease paper. Combine coffee and water
in a small mixing bowl. Allow to stand
for 15 mins.
Strain, reserve liquid, cool.
2. Sift flour into large mixing bowl. Add
pecan nuts. Make a well in the centre.
3. Melt butter and sugar in a small pan over
low heat, stirring until the sugar has
dissolved; remove from heat. Combine eggs
with reserved coffee liquid in a small
4. Add butter and egg mixtures to the dry
ingredients. Using a wooden spoon, stir
until combined; do not overbeat.
5. Divide mixture evenly between the prepared
tins; smooth surface. Bake for 35 mins.or
until a skewer comes out clean when
inserted in centre of cake. Turn onto wire
rack to cool.
1 cup icing sugar
1 teaspoon instant coffee powder
10 g unsalted butter
1-2 tablespoon water
Note: One tablespoon instant coffee powder
can be used instead of ground beans.
Decorate with Coffee Glace Icing and
pecan nuts, if desired.