plum cake

Spice up your autumn

It's one of those days when you're not quite sure whether wearing a coat or a rain-jacket. I get out of my apartment early in the morning and it's gloriously sunny outside but then, as I'm in the middle of the morning, with my food shopping bag in one hand and flowers, my inseparable Mac and my phone in the other, it starts raining. In the meanwhile I need to help a lady crossing the street, I meet an acquaintance who obviously doesn't notice my distress and starts complaining about her, oh so unbearable, lack of imagination for her new year's migration, and I obviously step on a horse p**p before heading to a meeting with a fashion designer, mais bien sur. Needless to say, it's getting spicy in here. I guess I'll just sit with some tea for the next 10 minutes and think of nothing else but to enjoy my #foodhappiness. Wouldn't you? Spicy cake with crumbs

Serves 6 people:

  • For the cake:
  • 130 gr. self raising flour
  • 100 gr. brown sugar
  • 2 fresh free-range eggs
  • 80 gr. of dairy butter
  • 4 tablespoons of whole milk
  • 2 teaspoons instant or ground coffee
  • salt
  • For the crumbs:
  • 60 gr. of all purpose flour
  • 60 gr. brown sugar
  • 30 gr. dairly butter
  • 2 teaspoons instant or ground coffee
  • 1 pinch of cinnamon powder
  • 1 pinch of nutmeg powder
  • 1 pinch of clove powder

First, pre-heat the oven at 180°, then prepare the cake. Whip the butter with the sugar until frothy, add an egg, a pinch of salt and a tablespoon of flour and stir. Add the remaining egg with coffee, milk and the remaining sifted flour and mix again. Line a mold for plum cake with baking paper and pour in the mixture.

Get on with the crumbs now. Rub the butter with the flour, the spices, the sugar and the coffee between your fingertips until the mixture is coarse crumbs. Pour into the prepared tin, press it slightly and cook the cake in a preheated oven at 180° for 35 minutes. Let cool, put it out of the mold and serve cold.

With love and spices,