Espresso Cake

Name: Espresso cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 ½ cups sugar; 2 eggs; ¾ cup plain unsweetened yoghurt; 1 cup vegetable oil; ½ tsp vanilla; 1 shot espresso coffee; 2 cups flour; 2 tsp baking powder; ½ tsp baking soda; Pinch salt; 1 cup icing sugar; 25 g butter; 1 shot coffee; A little hot water to mix

Thanks to Pat Jacques for this great recipe and to Annabelle White for sharing it on radio. This is a delicious reason to stop by the Sweet Painted Lady Café in Waharoa and have a slice of great cake!

Print Pin Rate

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Servings people

Ingredients

1 ½ cups sugar
2 eggs
¾ cup plain unsweetened yoghurt
1 cup vegetable oil
½ tsp vanilla
1 shot espresso coffee
2 cups flour
2 tsp baking powder
½ tsp baking soda
Pinch salt

FILLING

1 cup icing sugar
25 g butter
1 shot coffee
A little hot water to mix

Instructions

Beat the sugar and eggs well. Add gradually the yoghurt, oil, vanilla and coffee and then gently fold in the dry ingredients.
Bake in greased 21cm tin. We baked in a 175°C classic-bake oven for 50 mins, but Pat suggests heating the oven to 155°C, popping the cake in the middle of oven and baking for 60-70 min, but keep an eye on it - take it out as soon as a skewer comes clean and the cake springs back.
When cold, carefully slice the cake in half lengthwise and fill or ice with filling.