Espresso Cake
My mother copied the original recipe from a magazine. Here is my version with some tweaks and ingredient adjustments for what was available in 🇺🇸 Rich & tasty 😋
Espresso Cake
My mother copied the original recipe from a magazine. Here is my version with some tweaks and ingredient adjustments for what was available in 🇺🇸 Rich & tasty 😋
Cooking Instructions
- 1
Cut the dates into small pieces, and pour over the warm espresso. Let them sit for 10 minutes. Mix the espresso, dates and nuts in a blender. Create a "paste" type of a mixture.
- 2
Mix the sugar and eggs in one plate until fluffy. In a different one, mix all dry ingredients together. Add spices according to your taste, I had 3 teaspoons of each :)
Slowly combine the egg/sugar with dry ingredients, as well as the dates/nuts paste. Add the dough into a cake plate (grease the plate with butter/flour beforehand to make sure it doesn't stick).
- 3
Bake in the over 180C / 350 F for 25 minutes. Let the cake cool down.
- 4
Prepare the frosting: mix the soft butter with powdered sugar and yogurt. Add cinnamon by your taste, I had 3 spoonful here.
- 5
Before serving, add frosting on the cake. Enjoy!
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