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How to cook Breakfast Cake
Preparation Time: 15 minutes
Baking Time: 40 minutes
Difficulty Level: Easy
Serves: 6
Ingredients:
Available at Gourmetco
• 2 eggs (or 2 tsp. Egg Replacer
used according to instructions on
the pack)
• 1 tbsp. Espresso powder
• ½ a vanilla bean, slit and
deseeded
Other ingredients
• 100gms butter, softened
• 100gms. caster sugar
• ¼ cup milk
• 100gms. Flour
• ½ tsp. baking powder
• ½ tbsp. icing sugar (optional)
How to Make:
4. Dissolve the Espresso in the milk and keep aside.
5. Sieve the flour and baking powder in a mixing
bowl.
6. Place the butter, sugar, and eggs in a blender or
food processor and process until smooth and
creamy.
7. Add the scraped vanilla along with the milk and
espresso mixture and process until combined.
8. Pour the egg mixture into the flour and mix
lightly with a wooden spoon or silicone spatula
until no lumps remain.
9. Transfer the batter to a greased and lined baking
tin of choice (7-inch square or round pan or
muffin pans) and spread to even out.
1. Bake in a pre-heated oven at 175 degrees
centigrade for about 30-45 minutes. The cake is
done if it feels springy to the touch and a
toothpick inserted comes out clean.
2. Carefully loosen the edges by running a knife
along the sides of the pan and unmold the cake.
Allow to cool completely.
3. Place on a serving plate and dust lightly with icing
sugar
Tip: For a festive occasion, drizzle the cake with chocolate syrup
and sprinkle with nuts on top!
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