The batter goes into one of my favourite moulds ready for the oven. The recipe is given below.
|All done in nearly thirty minutes!|
|Ready to be drizzled with caramel sauce|
Flour 180 grams
Baking powder 1 level teaspoon
(at room temp) 150 grams + extra for greasing the tin
Sugar 150 grams
Eggs 3 medium
Vanilla essence 1 teaspoon
Raisins a handful
Instant coffee a heaped teaspoon
Grease the tin with butter. Wash and soak the raisins in warm water. After a few minutes, drain and chop them up.Sieve the flour along with the baking powder. Beat the eggs with the vanilla essence. Add a teaspoon of warm water to the coffee and stir till no granules remain. Now cream the sugar and the butter. Gradually add the beaten eggs. Pour the coffee mix. Then fold in the sieved flour to the batter. Bake in a preheated oven at 180*C for thirty minutes or until a knife inserted into the cake comes out clean.
The Caramel Sauce
Caramelize some sugar, about 100 grams. When it turns a lovely golden brown add some butter and about 180 ml of cream. Take it off the heat and cool. Drizzle over the warm cake. I didn't make a dark caramel as I wanted the sauce to be lighter (in colour) than the cake.