Espresso cake
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!
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
- 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
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.