Espresso Cake
![](https://fresh.co.nz/wp-content/uploads/2016/10/coffee_cake-e1633300104395.jpg)
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!
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.
Tried this recipe?Let us know how it was!