Wednesday, 12 February 2014

Tia Maria Cake

This coffee vodka cake is SO good! I'm not usually a fan of coffee cake, but since this is made with Tia Maria rather than cold brewed coffee I figured I had to try it. I think I've been converted...! I made this as a birthday cake for a colleague and we just ate it as a slice of glazed sponge, but I think ideally it should be served with a generous helping of clotted cream and a handful of fresh berries.

For the sponge:

60g unsalted butter
225g caster sugar
4 eggs
175ml milk
125ml vegetable oil
3 tbsp Tia Maria
3 tbsp vodka
275g self raising flour
50g cornflour
25g cocoa powder
1 tsp baking powder

For the glaze:
2 tbsp Tia Maria
25g icing sugar

Icing sugar to dust.

Pre-heat your oven to 180c and lightly dust a non-stick bundt tin with flour.

In a large mixing bowl, cream together the butter and sugar until it's light and fluffy. Add the eggs and milk and beat well before adding the oil, Tia Maria and vodka. Stir this all together - it will be very runny, but that's good!
Sift in the flour, cornflour, cocoa powder and baking powder together and carefully fold this into the mixture. Keep mixing until the batter is smooth and no clumps of flour remain.

Pour the mix into your prepared tin and bake for 35-40 minutes, until it's risen, springy to the touch and a skewer inserted into the middle of the cake comes out clean.
Leave it to cool in the tin for 5 minutes before turning out onto a wire rack.

To make the glaze, combine the Tia Maria and icing sugar in a small bowl and mix with a pastry brush. It should be quite runny,  so add more Tia Maria if needed. Brush the top of the cake with the glaze while it's still warm and leave to set. Dust a little icing sugar over the top before serving.

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