Another year older and wiser for my sister. Went to her home to celebrate her birthday. My brother in law order Hunan dishes, everything is really spicy since all of us are chili lovers.

My mischievous 5 years old nephew and the youngest of the lots, said to his mom I hope it’s not avocado or beetroot or vegetables cake Aunty Helen is baking for you. I told him no. It’s a surprise for your mom. I give you a clue: What does your mom got to have first thing in the morning?

He said my kisses. I said no, you got two more guesses. Awww, that is hard, I said something in the kitchen. He said breakfast, no one last guess. Then his father pointed at the coffee machine. He looks at me said coffee cake. Yes. You got it. He said to me after eating his share, Aunty Helen will you bake me ice cream cake? I can’t bake ice cream it will melt in the hot oven.

Well, you can add a couple of ice cream on your coffee cake. He smiled and said you are the best Aunty, Love you. Anyway, my family enjoyed the moist, coffee flavoured cake.  They said it was delicious. Let’s bake with love!!!!

Ingredients

375 g plain flour
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
340 g castor sugar
2 Tsp salted caramel essence
4 large eggs
300 g thickened cream
300 ml double cream
120 ml orange juice
1 Tsp baking powder
3 Tbsp instant coffee powder
1/2 packet instant orange coffee flavoured

Garnish

6 cherries, 4 stems remove, plus extra to serve
4 grapes, plus extra to serve
shredded coconut
cranberry sauce (OPT)

Method

Preheat oven to 170 C. Butter and line a 10-inch square pan. Set aside. Mix together the flour, coffee powder, salt and baking soda. Set aside.

Cream together butter, sugar and salted caramel essence. Beat for 5 to 7 minutes, or until light and pale yellow in colour. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

Reduce the speed of the mixer and add the dry ingredients alternately with the double cream, orange juice and sour cream. Mix until fully combined. Spoon onto prepared pan, smooth top and sprinkle the instant orange coffee flavoured. Gives a couple of knock on the bench top and put in the oven.

Bake for about 45-50 minutes first or until a skewer inserted into the center comes back clean. I have added another 15-20 minutes as my cake were dense. Leave cake in oven for 1 hour with door close. After 1 hour remove to wire rack for 15 minutes and then transfer to a cake container base and let it cool completely.

Take about 4 Tbs cranberry sauce and add 2 Tbs hot boiling water, mix and mash a bit. When cool brush it on top of cake. Garnish with cherries, grapes and shredded coconut and I put the candle in the middle. Serve with coffee or dessert wine with extra cherries, or grapes or ice cream. Enjoy!!!!

Note: You may want to increase sugar 60 g more. I have reduce it. You may want to use only sour cream and yoghurt instead of both mentioned above. You can omit cranberry sauce just use strawberry jam. I added fruits and shredded coconut as it’s a birthday cake. Oven temperature may vary. You might need less or more time.

https://helenscchin.com/2021/12/23/coffee-double-and-thickened-cream-cake/

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