Coffee and Maple Syrup Cake
5,5 / 10
ready in 1 hr 50 min.
- 1 cup softened butter (scant)
- 1 cup sugar (scant)
- 1 unwaxed lemon (zest)
- 4 eggs
- 3 cups all-purpose flour
- ½ cup Almond flour
- 1 teaspoon Baking powder
- ½ cup milk
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the baking tin with grease-proof paper.
For the cake, beat the butter with the sugar and lemon zest until fluffy. Beat in the eggs one at a time. Mix the flour with the almonds, baking powder and a pinch of salt and quickly stir into the mixture, alternating with the milk, to form a smooth, spreadable mixture. Tip into the tin and smooth the top flat.
For the crumble topping, gently heat the coffee with the milk, syrup and liqueur in a small pan to dissolve. Allow to cool.
In a bowl, rub the coffee mixture with the flour, almonds and butter to form crumble. Spread evenly over the cake mixture and bake for around 1 hour until golden brown (cocktail stick test). If the cake starts to brown too much, cover with aluminium foil. Once cooked, remove from the oven and leave to cool.
Remove from the tin, dust with icing sugar and serve cut into slices.