Honey Coffee Cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 225 g Honey

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tsp Baking powder
  • 155 g Caster sugar
  • 1/2 tsp Cloves, ground
  • 375 g Plain flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 100 ml Vegetable oil

• Drinks

  • 3 tsp Instant coffee

• Liquids

  • 250 ml Water, HOT

• Other

  • 1 teaspoon bicarb soda

Found on bellyrumbles.com

Description

Ingredients

• 3 teaspoons instant coffee
• 250ml (1 cup) hot water
• 4 eggs, separated
• 155g (2/3 cup) caster sugar
• 100ml (5 tablespoons) vegetable oil
• 225g (2/3 cup) honey
• 375g (2 ½ cups) plain flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon bicarb soda
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 3 tablespoons of honey
• 1 tablespoon of coffee
• 1 tablespoon of water
• 100g of sugar

Directions

• Preheat oven 160°C (320°F)
• Mix coffee in hot water, and leave to cool.
• In a large bowl beat egg yolks and sugar until completely combined. Add oil and then the honey, beating after each addition. Beat until the mixture is smooth.
• Sift the flour into a clean bowl. Combine with salt, baking powder, bicarb soda and spices. Add dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not over mix.
• Whip egg whites until stiff. Fold gently into the batter.
• Pour the completed batter into bee and honeycomb pan. Alternatively use a 20cm square pans.
• Bake at 160°C (320°F) for 35 - 40 minutes, or until a skewer inserted into the centre of cake comes out clean.
• Brush with coffee syrup.
• Combine ingredients over a low heat until a syrup has formed.
• Brush on cake.