Australian Table
Ingredients
Coffee syrup
Method
1.Preheat oven to 180°C or 160°C fan. Grease a 24cm savarin pan.
2.Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition.
3.Fold in flour with a pinch of salt alternately with enough milk to form a dropping consistency, beginning and ending with flour.
4.Spoon into prepared pan and bake for 30 minutes, until a skewer inserted comes out clean.
5.Meanwhile, make Coffee Syrup. Heat 1 cup water with sugar in a saucepan on low until sugar dissolves, then boil for 3 minutes. Remove and stir in coffee and rum.
6.Cool cake in pan for 5 minutes, then turn out onto a wire rack. Return cake to pan, pour over half of Coffee Syrup. Refrigerate overnight.
7.The next day, simmer remaining syrup for 3 minutes. To serve, turn out cake, drizzle over syrup, top with almonds and slice.
Dropping consistency is reached when the mixture is soft enough to slide off the spoon after a few seconds, but isn’t so soft that it falls off easily.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe for your chance to WIN $50,000
Get more food and recipe ideas delivered straight to your door
