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| Coffee Crunch Bars |
I buy espresso powder for baking but it can also be used in chilli con carne for richness, depth of flavour and colour.
Makes: 18
You will need: 18cm shallow square tin base and sides lined with baking parchment paper
For the cake:
55g Stork
100g Caster Sugar
1 egg
5 tbsp thick natural yogurt (if there is any whey place into a fine sieve to drain off the whey)
125g self raising flour
½ tsp baking powder
pinch of salt
½ tsp vanilla extract
Topping:
85g plain flour
70g unsalted butter
½ tsp ground mixed spice
1½ tsp espresso powder
70g caster sugar
pinch of salt
Icing:
85g icing sugar
1 tbsp made espresso coffee
1. Preheat the oven to 180ºC.
2. Make the topping - into a bowl place the flour and butter into a bowl and rub the butter into the flour to resemble fine breadcrumbs. Stir in the mixed spice, coffee and caster sugar. Put on one side.
3. Make the sponge - add all of the ingredients into a bowl and mix for 2 minutes.
4. Pour the cake batter into the base of the prepared tin and level.
5. Sprinkle the topping evenly over the batter.
6. Bake for 35 minutes and test by inserting a skewer into the centre of the cake, if it comes out clean the cake is cooked.
7. Transfer the cooked tin to a cooling rack. When the cake has cooled down - remove by holding onto the baking paper and placing on the cooling rack until completely cold. When cold carefully remove the baking paper.
8. To make the icing - place the icing sugar into a bowl, gradually add the coffee. If the mixture is too thick add a little water.
9. Place the cooled cake onto a board, cut into 18 pieces and drizzle over the icing. Leave to set.
More recipe ideas using espresso powder
Cappuccino Cupcakes
Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce
