Coffee brandy cake (eggless)
Eggless coffee sponge soaked in chocolate brandy glaze, layered with cream. Serves 10
An eggless coffee sponge made with condensed milk, split and soaked in a cocoa, coffee and brandy glaze, then filled and covered with vanilla whipped cream, flaked almonds and grated chocolate. A grand party cake; use brandy essence instead of brandy for an alcohol-free version.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the cake
For the glaze
For the icing
For decoration
Method
0/11 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a 20 × 30 cm baking tin and dust it with flour.
Step 2: Mix the 10 oz self-raising flour, 14 oz sweetened condensed milk, ½ cup butter, 2 tbsp instant coffee powder, 2 tsp vanilla essence, ¾ cup warm water, 1 tsp bicarbonate of soda and 2 tsp baking powder into a smooth, soft dropping batter. Don't over-beat.
Step 3: Pour into the tin and bake for 10 minutes.
10 minStep 4: Turn the oven down to 275°F (250°F fan) and bake for a further 25 minutes. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
25 minStep 5: Cool the cake in the tin for 10 minutes, then on a rack.
Step 6: For the glaze, put the 7 oz sugar, 2 tbsp cocoa powder and 2 tbsp strong black coffee in a pan, bring to the boil and simmer for 5 minutes, stirring. (Add 2–3 tbsp water if it looks too thick to pour.)
5 minStep 7: Remove from the heat and stir in the 4 tbsp brandy.
Step 8: Slice the cake into two layers. Prick them all over with a fork, spoon the glaze over and leave to soak.
Step 9: Whip the 7 oz whipping cream with the 1 tbsp sugar and 1 tsp vanilla essence to soft peaks. Don't overdo it or it turns to butter: whip over a tray of iced water using sharp upward strokes, and keep it in the fridge until used.
Step 10: Spread cream on one layer and cover with the other. Ice the top with the remaining cream.
Step 11: Decorate with the grated 1 oz chocolate and 1 oz flaked almonds. Chill and serve.
60 min
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 8 g
- Carbs
- 72 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coffee brandy cake (eggless) take?
- About 85 minutes in total: 45 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.