Thanks to Pat Jacques for this great recipe and sharing with us – this is a delicious reason to stop by the Waharoa café and have a slice of great cake!
1 ½ cups sugar
¾ cup plain unsweetened yoghurt
1 cup vegetable oil
½ tsp vanilla
1 shots espresso coffee or 2 Tbsp hot water with 1 Tbsp instant coffee dissolved in hot water
2 cups flour
2 tsp baking powder
½ tsp baking soda
Beat the sugar and eggs well. Add gradually the next four ingredients and then fold in gently the dry ingredients.
Bake in greased 21cm tin. We baked in a 175degC classic bake oven for 50 mins but Pat suggests middle of oven 60-70 min on 155 fan bake will also work but keep an eye on it – as soon as a skewer comes clean and springs .
When cold, Pat slices through middle and fills with:-
1 cup icing sugar
1 shot coffee
Little hot water to mix.
Sprinkle top with caster sugar
We made icing and placed on top of the cake and sprinkled fresh walnuts around the cake – either way – delicious!