Prep time:

Cooking time:

Total time:

Serves: 8

170g Golden Syrup

170g Honey

170g Brown Sugar

350ml Milk

250g Plain Flour

2.5tsp Baking Powder

2tsp Ground Ginger

½tsp Ground Nutmeg

2tbsp Instant Coffee

125g Cold Unsalted Butter, chopped

1 Egg

Lucinda Hamilton makes a Spiced Coffee Cake

  1. Preheat the oven to 160⁰C and place the golden syrup, honey, brown sugar and milk in a saucepan over medium heat and stir until sugar is dissolved.
  2. Mix flour, baking powder, ginger, nutmeg, coffee and butter in a bowl and crumb until it resembles fine breadcrumbs (can be done in the bowl of a food processor too, pulse until it resembles breadcrumbs).
  3. Pour in the golden syrup mixture and mix until all well combined. Add the egg and mix until smooth consistency. The mixture will be runnier than usual cake batter.
  4. Pour into well greased and floured cake tin and bake for 1 hour or until cooked and tested with a skewer.
  5. Cool in tin then turn out onto wire rack to cool completely.

 

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...