Prep time:

Cooking time: 1 hour

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

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