Espresso buttermilk cake.

Even if if you think you don't like coffee cake, give this one a try- super light and moist made in double quick time- promise!

Thanks due yet again to Pinterest where I found the baker chick and a delicious sounding caramel latte bundt cake. When I read her unusual method I knew it was one for the Thermomix. I have cut the deliciously calorific caramel latte icing and baked it in my versatile ring tins from Williams Sonoma.

So the basic recipe is straightforward but the difference is in the method.

  • 125g unsalted butter cubed and put in freezer for 10 minute, 250g plain flour, 225g light brown sugar, 80g caster sugar, 1 1/2 tsp baking powder, 1tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, 1 egg, 2 tbsp instant espresso dissolved in 1 tbsp hot water, if you have a nespresso coffee machine the espresso measure works well and of course the coffee is superlative, 1 tsp vanilla extract

If you have a favourite bundt recipe I guess this method for that recipe would work well in a Thermomix too. Whisk together all the wet ingredients in a large jug. In the Thermomix ( or a food processor would work) pulse the cubed butter into the flour and brown sugar until it resembles bread crumbs. Scoop out 1/2 cup which will be used either to line tins or sprinkle on top. Now add remaining dry ingredients, followed by the liquid (buttermilk, egg, vanilla, coffee) and mix gently until blended. Divide between tins or use one bundt tin and bake for 25 minutes in baking oven of aga or 370°F/180°C

Cool thoroughly before sandwiching together with biscoff/ cream cheese.

Sandwich with a 200g cream cheese and 2 tbls of smooth biscoff. Yes, I include biscoff at every opportunity, but I guarantee everyone will ask 'what is THAT in the filling?' ( in a good way!)

This really is an especially delicious and light sponge which can be put together in a flash.

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