I love coffee and cake and these small crunchy bites were a fabulous accompaniment to my mid- morning latte. If I was able to choose one of these cakes in a coffee shop I’d be more than delighted. The sponge layer is light and the coffee and spiced crunchy topping is drizzled with an espresso icing.
I buy espresso powder for baking but it can also be used in chilli con carne for richness, depth of flavour and colour.
Makes: 18
You will need: 18cm shallow square tin base and sides lined with baking parchment paper
For the cake:
55g Stork
100g Caster Sugar
1 egg
5 tbsp thick natural yogurt (if there is any whey place into a fine sieve to drain off the whey)
125g self raising flour
½tsp baking powder
pinch of salt
½tsp vanilla extract
Topping:
85g plain flour
70g unsalted butter
½tsp ground mixed spice
1½tsp espresso powder
70g caster sugar
pinch of salt
Icing:
85g icing sugar
1 tbsp made espresso coffee
- Preheat the oven to 180oC.
- Make the topping – into a bowl place the flour and butter into a bowl and rub the butter into the flour to resemble fine breadcrumbs. Stir in the mixed spice, coffee and caster sugar. Put on one side.
- Make the sponge – add all of the ingredients into a bowl and mix for 2 minutes.
- Pour the cake batter into the base of the prepared tin and level.
- Sprinkle the topping evenly over the batter.
- Bake for 35 minutes and test by inserting a skewer into the centre of the cake, if it comes out clean the cake is cooked.
- Transfer the cooked tin to a cooling rack. When the cake has cooled down – remove by holding onto the baking paper and placing on the cooling rack until completely cold. When cold carefully remove the baking paper.
- To make the icing – place the icing sugar into a bowl, gradually add the coffee. If the mixture is too thick add a little water.
- Place the cooled cake onto a board, cut into 18 pieces and drizzle over the icing. Leave to set.
