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Coffee and Maple Syrup Cake

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Coffee and Maple Syrup Cake
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
566
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie566 kcal(27 %)
Protein9 g(9 %)
Fat31.68 g(27 %)
Carbohydrates61.54 g(41 %)
Sugar added22.81 g(91 %)
Roughage1 g(3 %)
Vitamin A276.1 mg(34,513 %)
Vitamin D0.83 μg(4 %)
Vitamin E4.47 mg(37 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.47 mg(43 %)
Niacin3.73 mg(31 %)
Vitamin B₆0.03 mg(2 %)
Folate95.98 μg(32 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.69 μg(2 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C2.5 mg(3 %)
Potassium95.41 mg(2 %)
Calcium79.87 mg(8 %)
Magnesium36.22 mg(12 %)
Iron2.46 mg(16 %)
Iodine22.92 μg(11 %)
Zinc0.54 mg(7 %)
Saturated fatty acids16.86 g
Cholesterol127.46 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 cup
softened butter (scant)
1 cup
sugar (scant)
1
unwaxed lemon (zest)
4
3 cups
½ cup
1 teaspoon
½ cup
For the crumble topping
2 tablespoons
instant Coffee
2 tablespoons
cup
2 tablespoons
1 ¼ cups
0.333 cup
cup
chilled butter
powdered sugar (for dusting)

Preparation steps

1.
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.
2.
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.
3.
For the crumble topping, gently heat the coffee with the milk, syrup and liqueur in a small pan to dissolve. Allow to cool.
4.
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.
5.
Remove from the tin, dust with icing sugar and serve cut into slices.
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