Margot Henderson’s Turkish Coffee Cake
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
100g wholemeal flour
100g plain white flour
250g soft brown sugar
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground coriander
175g butter cut into cubes
2 tsp bicarbonate of soda
250ml soured cream or yoghurt
4 tbsp freshly brewed espresso coffee
2 eggs, beaten
60g chopped walnuts
Preheat the oven to 180°C/fan 160°C/gas 4
Put the flours, sugar and spices into a large bowl and mix together then rub in the cubed butter until you have an even crumble. Press half the mixture into a deep-sided cake tin measuring about 30 x 18cm.
Stir the bicarbonate of soda into the remaining mixture in the bowl then add the soured cream, espresso coffee, eggs and chopped nuts. Mix well then pour into the cake tin and spread evenly with a spatula. Bake in the preheated oven for about 30 minutes until firm and springy to touch.
Leave to cool completely then cut into squares or fingers. These will keep in an airtight container for up to 3 days (but I find they are particularly delicious on the day they’re made FB).
What to drink:
There are many possibilities as you’ll see from these matches of the week (probably the only recipe that has inspired two!) with a Vi Dolc Natural and espresso coffee. But the best pairing of all, I’ve discovered is a medium oloroso or cream sherry.
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