Tawny port cake

1. Preheat oven to slow, 150°C. Lightly grease a 19cm square cake pan. Line base and sides with 2 layers of baking paper.
   
2. In a large bowl, using an electric mixer, cream butter, sugar, eggs and vanilla extract together until light and creamy.
   
3. In a small jug, dissolve coffee in water. Cool.
   
4. Fold flour, cocoa and cinnamon through butter mixture. Lightly mix port, almond meal, chocolate and coffee mixture through, until well combined.
   
5. Spoon mixture into prepared pan. Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Serve dusted with extra cocoa.

• Store cake in an airtight container or freeze for up to 3 months.