Coffee Cake

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Ingredients: 

for the cake:

6 tsp instant coffee

2 tbs hazelnut butter

2 tbsp boiling water

6 eggs

170 g sugar

300g self-raising flour

2tsp baking powder

250 g butter

2 tbsp cocoa

for the syrup: 

6 tsp instant coffee

180 ml water

165g sugar

Preparation

Preheat your oven at 180 C. 

Whisk the eggs and the sugar until light and fluffy. 

Dissolve the instant coffee in the boiling water, add the hazelnut butter and cocoa  powder and mix well to form a paste. 

Add the paste to the eggs, then gently add the flour with the baking powder and then the melted butter. 

Bake the cake for 45’.

Once the cake is ready, prepare the syrup. You can use instant coffee and water, or, if you prefer, you can make enough espressos to get 180ml of liquid ( this is how I do it),  put it an pan with the sugar and bring it to the boil. Let it simmer for about 5 minutes, you do not want it to be too thick. 

Remove the cake from the mould and brush the syrup all over it while it is still hot; you may need to wait for the cake to soak the syrup up and brush the remaining syrup in the second round.

Let the cake cool and serve it with a dollop of double cream, which you can sprinkle with some coffee, or, if you are feeling adventurous, a pinch of ground cardamom. 

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