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.
There are no products matching the selection.
Sign up to our Weekly Newsletter
Drumbeat is Oxfam Shop's eNewsletter featuring weekly updates, special offers and more