About this recipe:This is an old recipe from Germany. The cake improves with aging, so bake several days ahead.
3 teaspoons instant coffee granules
225m (8 fl oz) hot water
4 eggs, separated
150g (5 oz) caster sugar
5 tablespoons vegetable oil
225g (8 oz) honey
375g (13 oz) plain flour
1/2 teaspoon salt
1 dessertspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Mix coffee in hot water, and then cool.
In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
Sift the flour. Combine with salt, baking powder, bicarbonate of soda and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 20cm (8 in) square pans.
Bake at 160 C / Gas mark 3 for 35 to 40 minutes, or until a skewer inserted into the centre of cake comes out clean.
I made this as a birthday cake for my friend becuase she likes both coffee and honey and she loved it. It was very moist and I sprinkled some icing sugar on it the night before and it was absorbed to make it slightly more sweet and sticky. - 11 Jun 2009
Good old fashioned comfort pud. Moist and delicious with a pretty, pebbly top. Mine was done at 38 minutes! - 18 Jul 2008