Espresso Martini Coffee Cake

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

  • 2 eggs

  • 3 tablespoons 10g instant coffee granules dissolved in 3 tablespoons hot water

  • 4 tablespoons espresso martini marmalade

  • 1/3 cup (75 ml) whole milk


Method


  • 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.

Enjoy,

Rogue


#Coffee #EspressoMartiniMarmalade #Cake #Desserts #Sugar

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