Monday, August 30, 2010

Coffee and Almond Streusal cake

This is my current way of killing time. Baked a 'coffee & almond streusel cake'. (Did remember to add baking powder.) Referring cookbook : Emma Patmore's Baking. Inspired by Rachel Allen. Love her cooking. Love her recipies.Love her show on Travel & Living - Bake.



 Coffee and Almond streusel cake - recipe

INGREDIENTS :

275 g plain all-purpose flour
1 tbsp baking powder
75 g castor sugar
150 ml milk
2 eggs
100 g butter ( melted and cooled  )
2 tbsp instant coffee mixed with 1 tbsp boiling water
50 g almonds ( chopped )
icing ( for dusting )

TOPPING :
75 g self raising flour
75 g demerara ( brown crystal ) sugar
25 g butter ( cut into small pieces )
1 tsp ground mixed spice
1 tbsp water

METHOD :

1. Grease a 23 cm/9 inch loose - bottomed round cake tin and line with baking parchment. Mix together the flour, baking powder and castor sugar.

2. Whisk milk, eggs, butter and coffee mixture together and pour on to the dry ingredients. Add the chopped almonds and mix lightly together. Spoon the mixture into the tin.

3. To make the topping, mix the flour and demerara ( brown sugar ) together. Rub in the butter until the mixture is crumbly. Sprinkle in the ground mixed spice and water and bring mixture together in loose crumbs. Sprinkle the topping over the cake mixture.

4. Bake in a preheated owen, 190 C for 50 minutes - 1 hour. Cover loosely with foil if the topping starts to brown too quickly. Leave to cool in the tin, then turn out. Dust with icing sugar just before serving.

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