Oxfam fair Coffee Cake
Anna Gare has been cooking since she was old enough to reach a benchtop. She also discovered coffee at a very young age, having learned to sneak a sip from her mum’s cup when she wasn’t looking.
- 180g butter
- 180g caster sugar
- 3 eggs, lightly beaten
- 250g self-raising flour
- 1/4 cup milk
- lain flour for dusting cake tin
- 400 mL whipped cream, for topping
- cocoa or grated Oxfam fair chocolate for decorating
- 1/2 cup caster sugar
- 2/3 cup water
- 1/3 cup brandy
- 1 1/4 cups Oxfam fair coffee
- Preheat the oven to 180°C.
- Cream the butter and sugar, using electric beaters, until the mixture is light and fluffy.
- Add the eggs one at a time while continuing to beat the mixture.
- Fold in the flour and milk using a spoon until the ingredients are well combined.
- Lightly grease an 18 cm ring mould cake tin with butter and dust it lightly with flour.
- Pour the cake mixture into the tin and bake the cake in the oven, centre shelf, for about 30 minutes, until golden on top. Test it by poking a skewer into the middle: if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it cool in the tin.
- Heat the sugar and water in a saucepan until the sugar dissolves and the liquid becomes syrupy. Remove syrup from the heat. Stir in the Oxfam fair coffee and brandy. Let the syrup cool.
- Turn the cake out to make sure that it releases easily, and then return it to the tin.
- Drench the cake in syrup and put it in the fridge for at least two hours. It will take a few hours for the cake to soak up all the syrup. I prefer to leave it overnight.
- To serve, tip the cake out of the tin, upside down, top it with whipped cream and dust it with cocoa or grated Oxfam fair chocolate.
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