Coffee Syrup Cake

Coffee Syrup Cake

185g unsalted butter
185g caster sugar
3 eggs, separated
1 teaspoon lemon zest
250g sour cream
60g plain yoghurt
235g self-raising flour
25g ground almonds

Syrup:
250ml strong coffee
125g caster sugar
2 tbsp cognac

1) Preheat the oven to 180C. Lightly grease a 23 cm fluted ring tin. Beat the butter and sugar until light and creamy. Add the egg yolks; add the lemon zest. Beat well. Add the combined sour cream with the yoghurt alternately with the sifted flour. Stir in the almonds.

2) Beat the whites until stiff peaks form. Using a metal spoon, fold them into the flour mixture. Spoon into the prepared tin and bake for 5 minutes. Reduce the temperature to 160C. Bake for another 40 minutes or until a skewer comes out clean when inserted into the centre of the cake. Cool completely.

3) To make the syrup, combine the coffee, sugar and cognac in a saucepan over a low heat without boiling until the sugar is dissolved. Bring to the boil, then simmer for 3 minutes to reduce. Remove from heat and cool slightly. 

4) Skewer random holes on top of the cake. Spoon the syrup over it. 

You can serve this with whipped cream and chocolate curls. But I preferred it plain.


Enjoy!