Ingredients
Cake Batter
- 100 grams Butter
- 185 grams sugar, Castor
- 3 eggs
- 340 grams Self Raising Flour
- 2 teaspoons cinnamon
- 250 grams greek style natural yoghurt
- 70 grams Strong black coffee 2
SYRUP
- 80 grams sugar raw
- 160 grams Strong black coffee
- 2 tablespoons brandy, Optional
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add butter and sugar to mixing bowl. Chop 20 secs , 37 deg sp 4.
Insert butterfly,
whisk 20 secs speed 4 until creamy. Mix 30 secs sp 4 and add eggs one at a time through hole in lid whilst running. Scrape down sides . Mix 10 secs sp 3 .
Remove butterfly
Add remaining ingredients in order listed. Mix 30 secs speed 5
Pour into lined and greased 22cm cake tin .
Bake in 150deg oven 40 mins (until skewer test is clean.)
Whilst baking prepare syrup.
Add extra coffee, sugar,(and brandy if using)to clean mixing bowl. Simmer for 4 min 90 deg sp 2 , until sugar fully dissolved. Keep hot for next step.
Once baked , remove from oven and pour syrup over hot cake, using brush to spread over whole cake . ( it will be absorbed and not make the cake soggy , promise!)
allow to sit in tin for 15 mins.
Tip
Serve warm with lightly whipped cream and fresh berries.
Dust with icing sugar if desired
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi. Do you use espresso coffee or instant? Thx
Really easy and created a beautiful fluffy texture!
Great recipe. Easy to make too.
Just made this, took about 50 -55 mins in my oven. Syrup looked as if quantity too much but cake soakednit up really well. Tasted fantastic.