Brown sugar cakes with crème fraîche and coffee syrup
https://www.coop.co.uk/recipes/brown-sugar-cakes-with-creme-fraiche-and-coffee-syrup
These little cakes are ready in just 35 minutes – make the coffee syrup ahead and chill for up to one week
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Feeds
6
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 50g Co-op unsalted butter,melted, plus extra for greasing
- 40g Co-op ground almonds
- 50g Co-op self raising flour
- 80g Co-op Fairtrade light brown soft sugar
- ½ tsp baking powder
- 1 Co-op British free range egg, beaten
- ¼ tsp ground nutmeg, plus extra for dusting
- 150g Co-op crème fraîche
- FOR THE SYRUP:
- 50ml espresso, made with Co-op Fairtrade espresso
- 50g Co-op Fairtrade light brown soft sugar
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease a 6-hole muffin tin with butter and line with discs of greaseproof paper
- Combine the almonds, flour, sugar and baking powder in a large bowl
- Add the butter and beaten egg, then whisk for 2 mins, until well combined
- Spoon the mixture into the prepared muffin tin
- Cook for 15-18 mins, until risen
- Allow to cool slightly in the tin, then turn out onto a wire rack to cool completely
- Stir the nutmeg into the crème fraîche
- For the syrup, bring the coffee and sugar to the boil, then simmer for 5-8 mins, until thickened and syrupy
- Set aside to cool
- To serve, top each cake with a dollop of the spiced crème fraîche, drizzle over some of the coffee syrup and finish with a light dusting of nutmeg
