Coffee Cake
Wednesday, June 3, 2020
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Ingredients for 8 pers.
·
For the cake
4 teaspoons of instant coffee
4 eggs
250 g of flour
200 g brown sugar
150 g salted butter
50 g walnut oil
1 sachet of baking powder
·
For frosting and decor
1 large cup icing sugar
4 tablespoons strong coffee
6 nuts for decoration
·
Steps
1.
over low heat, melt the
butter in a skillet. Preheat the oven with tea. 6 (180 ° C).
2.
Pour the brown sugar and
eggs into a bowl.
3.
Add 4 teaspoons of coffee
soluble in eggs and brown sugar.
4.
Beat with an eggbeater
for about 5 minutes until the texture becomes creamy and swells.
5.
Then pour the melted
butter and beat again.
6.
Add the walnut oil and
beat again.
7.
In a separate bowl mix
the flour and baking powder.
8.
Then pour the flour/yeast
mixture into the liquid mixture, beating gently at the start to avoid finding
yourself covered in flour.
9.
Line the mold with a
brush coated with butter and then sprinkle with flour. Throw the overflow of
flour in the sink by tapping on the mold.
10.
Pour the mixture into the
mold and bake for 40 minutes.
11.
Check the cooking of the
cake by dipping a spike in it which should come out dry. Take out and leave to
cool, then turn the cake over on the presentation dish.
12.
Make a fairly
concentrated coffee and pour it spoon by spoon into icing sugar, stirring each
time until you have the texture of a thick fresh cream.
13.
Pour the frosting over
the cake and spread it quickly with a spatula.
14.
Finish by sprinkling with
crushed nuts.