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Coffee Cake Whisky & Spices

by / Friday, 16 June 2017 / Published in Coffee Blog

coffeecake

200gr flour
1 tsp baking powder
1 pinch of salt
½ tsp powdered ginger
½ tsp cinnamon
2 eggs
80gr brown sugar
10cl corn oil
16cl coffee Café Santo Domingo
6cl whisky

Preheat oven to 180°C

Mix the flour, baking soda, salt and spices in a salad bowl by hand with a whisk.  In another bowl, whisk together the eggs with the brown sugar then add the oil, coffee and whisky.  Pour the liquid preparation in the salad bowl and mix gently; the dough must be consistent but not beaten. Transfer into the oiled cake pan and bake for 35 minutes. The end of a knife must come out clean. Let cool 10 minutes before removing from pan and placing on a rack.

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