Don’t let the corn oil in the ingredients list put you off – the cake has a fantastic moist texture and its a great way to use up left-over coffee from the pot – you can even freeze it down till you have enough if you’re feeling thrifty.
150g plain flour
2 tbsp baking powder
1/2 tsp salt
125g soft brown sugar
2 eggs, separated into yolks and whites
6 tbsp corn oil
4 tbsp milk
2 tbsp expresso coffee (about 2 shots)
For the syrup:
100g granulated sugar
175ml strong black coffee (if using expresso from a machine make 4 shots and make up the volume with water)
2 tbsp brandy or whiskey
Place the flour, baking powder, sugar and salt in a food processor and whizz for a few seconds to mix.
Add the oil, milk, expresso and the egg yolks through the feeder and whizz for a few more seconds until smooth. Spoon out into a large mixing bowl.Step 2
Whisk the egg whites in a clean bowl until stiff, and then fold into the cake mixture with a metal spoon.
Spoon the mixture into a lined cake tin then bake for around 40 mins at 180 degrees C, or until a skewer comes out cleanly.
Leave to cool on a rack.
Place the syrup ingredients in a small pan and simmer for 5 minutes until reduced a little. Take off the heat, then stir in the brandy or whiskey. Spoon the syrup over the cake and leave to soak overnight.
Serve with whipped or single runny cream.