REAL COFFEE CAKE
Serves: 6
Preparation: 10 min
Cooking: 1 hr
750 ml (3 c) flour
20 ml (4 t) baking powder
2,5 ml (½ t) salt
125 ml (½ c) hot water
60 ml (4 T) granules of coffee
375 ml (1½ c) buttermilk
375 ml (1½ c) sugar
6 eggs
125 ml (½ c) oil
10 ml (2 t) vanilla essence
Butter icing
125 g butter
500 ml (2 c) icing sugar, sifted
15 ml (1 T) milk
Preheat the oven 180 °C.
1. Sift the flour, baking powder and salt into a mixing bowl. Dissolve coffee granules in the hot water. Place the coffee, buttermilk, sugar, eggs, oil and vanilla in a separate mixing bowl and mix well.
2. Add the dry ingredients to the wet ingredients and mix on low speed until the two mixtures are just combined.
3. Divide the batter between 2 x 20 cm cake tins and bake for 1 hour or until a skewer inserted comes out clean. Allow to cool in the tins for 5 minutes before removing, then let the cake cool completely on a wire rack.
4. Butter icing: In a mixing bowl beat the butter until soft and pale. Keep adding small amounts of icing sugar until all the icing sugar is worked into the butter. Add the milk and beat until smooth.
5. Sandwich the cooled coffee cakes together with a thick layer of butter icing. Use the remaining icing to cover the top of the cake.
Photo: Adam Cloete
Ek het hierdie koek in die mikrogolf gaan probeer – 10 minute by 100%. Alhoewel hy mooi bak en die smaak lekker is, beveel ek dit egter nie aan nie want dis baie droog. So doen hom maar liewer in die oond soos dit bedoel is.
