Here’s the final recipe from my Saturday lunch feast. This recipe is taken from the cookbook Bistro by Phillip Johnson (who owns my absolute favourite restaurant in Brisbane, E’cco). It is a basic butter cake with coffee syrup poured over it.
240g (8 1/2oz) unsalted butter, softened
240g (8 1/2oz/heaped 1 cup) caster (superfine) sugar
250g (9oz/2cups) plain (all-purpose) flour
1 teaspoon baking powder
grated zest of 1 lemon
500ml (17 fl oz/2 cups) hot strong coffee
175g (6oz/ 3/4 cup) caster (superfine) sugar
250ml (9fl oz/1cup) cream
45ml (1 1/2fl oz) Baileys liqueur (original recipe used Kahlua or Tia Maria)
Roasted flaked almonds
1. Preheat the oven to 160°C (315°F/Gas 2-3). Grease a 20cm (8 inch) springform tin or round cake tin and line tin with baking paper.
2. Cream (ie beat, easiest if down in a stand-mixer) the butter and sugar until light and pale, then add the eggs one at a time, beating well after each addition.
3. Fold in the sifted flour, baking powder and lemon zest. Spoon the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the centre. Turn the cake out onto a wire rack to cool completely.
4. Combine the coffee and sugar and stir until the sugar has dissolved.
5. Clean the cake tin and re-line it with baking paper. Invert the cake back into the tin so the flat bottom is facing up. Using a wooden or metal skewer, pierce numerous, deep holes all over the cake. Pour the hot coffee syrup over the cake and refrigerate for several hours or overnight.
6. To serve, remove the cake from the tin, pierced side up. Whip the cream with the Baileys (or other liqueur), then spread over the cake. Sprinkle with flaked almonds.
Another tasty recipe, although the coffee taste was quite strong (maybe I made my syrup a bit too strong!) and I could only eat a small serve. My coffee-addicted husband loved it!
Let me know if you try it!