Coffee Rum Cakes - cooking recipe

Ingredients
    12 tbsp (1 1/2 sticks) butter, at room temperature
    3/4 cup sugar
    3 None eggs
    1 1/2 cups self-rising flour, sifted
    1 tbsp milk
    None None Toasted sliced almonds, to serve
    None None FOR THE COFFEE SYRUP
    3/4 cup sugar
    2 cups strong black coffee
    2 tbsp rum
Preparation
    Preheat the oven to 350\u00b0F. Grease eight 1-cup ramekins or molds.
    Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour with a pinch of salt, alternating with milk, beginning and ending with flour. Spoon into prepared ramekins.
    Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in ramekins 5 mins. Remove from ramekins; cool completely on wire rack.
    Meanwhile, for the coffee syrup, place sugar and 1 cup water in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high and boil for 3 mins. Remove from heat and stir in coffee and rum. Cool.
    Return cakes to ramekins and pour 1/2 of the coffee syrup over the cakes. Refrigerate, overnight, if possible, until ready to serve. Unmold onto serving plates. Top with almonds and drizzle with remaining coffee syrup.

Leave a comment