espresso bundt cake

donna hay - - SWEET SIXTEEN -

¾ cup (180ml) wa­ter ¹⁄³ cup (80ml) strong espresso cof­fee 125g un­salted but­ter, chopped ¼ cup (60ml) cof­fee liqueur 2 cups (300g) plain (all-pur­pose) flour 1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1¾ cups (210g) al­mond meal (ground al­monds) 1½ cups (330g) caster (su­perfine) sugar ½ cup (85g) dark brown sugar 2 eggs ½ cup (125ml) but­ter­milk 1 tea­spoon vanilla ex­tract ¼ tea­spoon sea salt flakes Pre­heat oven to 160°C (325°F). Place the wa­ter, cof­fee, but­ter and cof­fee liqueur in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, al­mond meal, caster sugar and brown sugar in a large bowl. Whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and but­ter mix­ture and whisk un­til smooth. Pour in a well-greased 10-cup­ca­pac­ity (2.5-litre) Bundt tin. Place on a bak­ing tray and cook for 55 min­utes or un­til cooked when tested with a skewer. Place the tin on a wire rack for 10 min­utes to cool slightly. Turn out onto the rack to cool com­pletely. Serve. SERVES 8–10. madeleines with laven­der and lemon sugar 1 cup (150g) plain (all-pur­pose) flour 1 tea­spoon bak­ing pow­der ²⁄³ cup (150g) caster (su­perfine) sugar 4 eggs 160g un­salted but­ter, chopped and melted 2 ta­ble­spoons honey 2 tea­spoons vanilla ex­tract laven­der and lemon sugar 1 cup (220g) white (gran­u­lated) sugar 2 tea­spoons dried laven­der+ 1 tea­spoon finely grated lemon rind Pre­heat oven to 180°C (350°F). To make the laven­der and lemon sugar, place the sugar, laven­der and lemon in a small bowl and rub with your fin­ger­tips to com­bine. Set aside.

Place the flour, bak­ing pow­der, sugar, eggs, but­ter, honey and vanilla in a large bowl and whisk un­til smooth. Spoon the mix­ture into 2 lightly greased 12-hole madeleine tins++. Cook for 8–10 min­utes or un­til puffed and golden. Re­move from the tins, coat in the laven­der and lemon sugar and set aside to cool slightly be­fore serv­ing. MAKES 24. + Dried laven­der is avail­able from health food stores and tea stores. ++ You can find madeleine tins at kitchen­ware stores and on­line. salted co­conut and rasp­berry bundt cake 1 cup (250ml) wa­ter 125g un­salted but­ter, chopped ¼ cup (60ml) co­conut liqueur 2 cups (300g) plain (all-pur­pose) flour 1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1¾ cups (140g) des­ic­cated co­conut 2 cups (440g) caster (su­perfine) sugar 2 eggs ½ cup (125ml) but­ter­milk 1 tea­spoon vanilla ex­tract 3 tea­spoons sea salt flakes ¼ cup (5g) freeze-dried rasp­ber­ries+, crushed ic­ing 1½ cups (240g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted 2 ta­ble­spoons boil­ing wa­ter freeze-dried rasp­ber­ries+, finely crushed, for dust­ing Pre­heat oven to 160°C (325°F). Place the wa­ter, but­ter and co­conut liqueur in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, co­conut and sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and the but­ter mix­ture and whisk un­til smooth. Add the rasp­ber­ries and mix un­til just com­bined. Pour into a well-greased 10-cup-ca­pac­ity (2.5-litre) Bundt tin. Place on a bak­ing tray. Cook for 50–55 min­utes or un­til cooked when tested with a skewer. Place the tin on a wire rack for 10 min­utes to cool slightly be­fore turn­ing out onto the rack to cool com­pletely.

To make the ic­ing, place the ic­ing sugar and boil­ing wa­ter in a medium bowl and whisk un­til smooth. Spoon the ic­ing over the cake and dust with the rasp­ber­ries. Serve. SERVES 8–10. + Freeze-dried rasp­ber­ries are avail­able from se­lected del­i­catessens and spe­cialty gro­cers.

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