Coffee Syrup Cake

Ingredients

• 1 Tbsp Gregg's Red Ribbon Roast Instant Coffee
• 1 Tbsp boiling water
• 125g butter, softened
• 125g brown or caster sugar
• 2 eggs, beaten
• 1 cup flour
• 2 tsp baking powder

• Syrup

  • 125g caster sugar
  • 1 Tbsp Gregg's Red Ribbon Roast Instant Coffee
  • 1/2 cup water
  • 1/2 tsp brandy essence
  • 1/2 tsp coffee liqueur
• walnuts, to garnish

Method

Preheat the oven to 160°C.

Grease a 20cm ring tin.

Dissolve the Gregg's Red Ribbon Roast Instant Coffee in the boiling water and set aside.

Cream the butter and sugar until light and fluffy then add the beaten eggs.  Fold in the sifted flour and baking powder alternately with the dissolved coffee mix. Place in the prepared tin.

Bake for 20 - 25 minutes, or until a cake tester inserted into the cake comes out clean.  Loosen the cake and turn out to cool. While cake is cooling make the syrup.

To make the syrup

Place the sugar, Gregg's Red Ribbon Roast Instant Coffee and water into a small saucepan and gently bring to the boil. Boil rapidly for 2 minutes. Remove from the heat and add essence or liqueur.

Pour the syrup slowly over the cake and decorate with chopped walnuts.