ESPRESSO COFFEE BARS

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!

Hmmm!....the aroma.....

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.....

Preparation time:
  30 minutes +
  15 minutes standing
Total cooking time:
  40 minutes
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 
   mixing bowl.
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.

   
   Coffee Glace
   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.

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