This recipe is best with
Recipe Ingredient
- 220g butter
- 150g soft brown sugar
- 1 tsp vanilla essence
- 4 eggs
- 2 tbsp Kahlua liqueur (optional)
- 120ml plain yoghurt
- 90ml freshly brewed coffee syrup, cooled
- 350g self-raising flour, sifted
- 55g almond strips, toasted
- Coffee syrup
- 150g castor sugar
- 250ml water
- 6g instant coffee granules
- 1/2 tsp coffee emulco
Instructions
- Combine water and sugar in a small saucepan.
- Cook over a medium-low heat, stirring constantly until sugar dissolves and mixture comes to a boil.
- Add instant coffee granules.
- Reduce the heat and let mixture simmer without stirring for 13-15 minutes or until the syrup has thickened and reduced.
- Add coffee emulco after the fire is turned off.
- Leave syrup aside to cool completely.
- Whisk yoghurt and cooled coffee syrup in a small bowl and leave aside.
- Preheat oven to 180°C.
- Grease a 22cm fluted cake pan.
- Beat butter, brown sugar and essence until mixture is pale.
- Add in eggs, one at a time, beating well after each addition.
- Then add Kahlua liqueur (can be substituted with 1½ teaspoons coffee essence).
- Fold in half portion of sifted flour followed by half portion of yoghurt-coffee mixture. Repeat.
- Add in almond strips to mix.
- Spoon the batter into prepared pan and smooth the surface.
- Lightly tap the cake pan on the table top to remove air bubbles.
- Bake in preheated 180°C oven for 15 minutes.
- Reduce the temperature to 170°C and continue to bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Stand the cake in the pan for 10-15 minutes, then turn out onto a wire rack.
- Drizzle the remaining syrup on the cake.
To prepare coffee syrup:
