Reader's recipes
Tawny port cake
By Maria Korniat, Sunshine West, Vic
INGREDIENTS
250g butter, chopped, at room temperature
1¼ cups caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 tablespoon boiling water
12/3cups self-raising flour, sifted
1 tablespoon cocoa powder, plus extra, for dusting
1 teaspoon ground cinnamon
2/3 cup tawny port
¾ cup almond meal
100g dark chocolate, grated
METHOD
- Preheat oven to slow, 150°C. Lightly grease a 19cm square cake pan. Line base and sides with 2 layers of baking paper.
- In a large bowl, using an electric mixer, cream butter, sugar, eggs and vanilla extract together until light and creamy.
- In a small jug, dissolve coffee in water. Cool.
- Fold flour, cocoa and cinnamon through butter mixture. Lightly mix port, almond meal, chocolate and coffee mixture through, until well combined.
- 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.
TOP TIP- Store cake in an airtight container or freeze for up to 3 months.
