Coffee cake recipe

Would you like to prepare a delicious coffee sponge cake, perfect for breakfast, a snack or even for dessert? Amanda Montiel He confesses his recipe to us!

Ingredients

For the cake:

• 3 eggs
• 80 g mascobado cane sugar
• 1 Greek yoghurt
• 100 g mild olive oil
• 150 ml of coffee Colombia
• 250 g spelt flour
• 1 tablespoon baking powder

For the topping (optional)

• 2 Greek yoghurts
• 1 tablespoon of soluble coffee
• 1 tablespoon of mascobado cane sugar

Step by step

1. Preheat the oven to 180ºC.
2. Beat the eggs with the sugar.
3. Add the yoghurt, coffee and oil.
4. Gently stir in the yeast and flour.
5. Grease a baking tin with a little olive oil and pour in the cake batter.
6. Bake at 180ºC for approximately 30 minutes.

For the cover (optional):

1. Grind the soluble coffee with the mascobado cane sugar in a grinder or any processor.
2. Mix the mascobado cane sugar and ground instant coffee in a bowl with the Greek yoghurt.
3. Add on top of the sponge cake.
4. Leave to stand in the fridge for an hour.

And... done! Now you have your coffee sponge cake thanks to the step-by-step instructions of Amanda MontielHow did it turn out for you?