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Coffee and rum cake


Ingredients

Method

  1. Preheat oven to 180°C or 160°C fan. Grease a 24cm savarin pan.
  2. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour with a pinch of salt alternately with enough milk to form a dropping consistency, beginning and ending with flour.
  3. Spoon into prepared pan and bake for 30 minutes, until a skewer inserted comes out clean.
  4. Meanwhile, make coffee syrup. Heat 1 cup water with sugar in a saucepan on low until sugar dissolves, then boil for 3 minutes. Remove and stir in coffee and rum.
  5. Cool cake in pan for 5 minutes, then turn out onto a wire rack. Return cake to pan, pour over half of coffee syrup. Refrigerate overnight.
  6. The next day, simmer remaining syrup for 3 minutes. To serve, turn out cake, drizzle over syrup, top with almonds and slice.
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