This is perfect for real coffee lovers! And is lovely to share with friends and family.
We added 4 tablespoons of Espresso Martini Marmalade to the coffee itself, to ensure an equal distribution..
You can spread your marmalade on a slice for extra indulgence.
Our Espresso Martini Marmalade is produced with Blood Oranges, Coffee Liqueur, Vodka & Coaltown Coffee Black Gold no3.
Here's what you'll need:
245 grams all-purpose flour
1/2 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
115 g unsalted butter, softened to room temperature
300 g granulated sugar
3 tablespoons 10g instant coffee granules dissolved in 3 tablespoons hot water
4 tablespoons espresso martini marmalade
1/3 cup (75 ml) whole milk
Preheat oven to 160°C. Grease an 8½ x 4¼-inch loaf pan. In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
Using a mixer, beat the butter and sugar on a medium speed for 3 minutes or until fluffy. Adding the eggs 1 at a time, beating for 1 minute at a time. Mix together your coffee, marmalade and water in a small bowl and mix into the batter. Beat for 1 minute, it's fine if the batter looks slightly curdled. On a low speed, add half of the flour and after 30 seconds add the remaining half.
Scrape the batter into a prepared pan and smooth the top. Bake for 45 - 60 minutes or until a skewer inserted into the centre of the cake comes out with moist crumbs. If the cake is browning at the top too much, cover with tin foil.
Remove the cake and allow to cool completely on a wire rack. It's important that you allow the cake to cool, in order to get that real coffee taste.