Coffee brandy cake

ingredients:

• Forthe cake
• 150g (5oz) plain flour
• 2 level tsp baking powder
• ½ level tsp salt
• 125g (4oz) soft light brown sugar
• 2 large eggs, separated
• 6tbsp sunflower oil
• 4tbsp milk
• 2tbsp strong coffee (4tbsp instant coffee granules dissolved in 2tbsp hot water)

For the syrup

• 100g (3½oz) granulated sugar
• 300ml (½ pint) very strong coffee (about 10tbsp instant coffee granules dissolved in water)
• 2 tbsp brandy

For the topping

• 250g carton mascarpone cheese
• 1tbsp strong coffee
• 30g (1oz) golden syrup
• 1tbsp icing sugar, sifted
• 100g (3½oz) flaked almonds, toasted
• 20cm (8in) round, solid-base cake tin, buttered and base-lined

method:

1. Set the oven to gas mark 4 or 180°C.
2. Sift the flour, baking powder and salt into a bowl and stir in the sugar. Place the egg yolks in a bowl and add the oil, milk and coffee - mix them together with a fork. Pour the egg-yolk mixture into the dry ingredients and beat to a smooth batter.
3. Whisk the egg whites until they are stiff and then fold them into the batter. Pour the mixture into lined cake tin. Bake the cake in the centre of the oven for about 28 mins. Remove the cake from the oven and leave it to cool in the tin for 5 mins, then turn it out on to a wire rack and leave it to cool completely.
4. To make the syrup: Place the sugar and coffee in a saucepan. Place the pan on a low heat and stir to dissolve the sugar. Bring the mixture to the boil and simmer it for 5 mins, then remove the pan from the heat and stir in the brandy.
5. Put the cake back in the tin and prick all over the surface with a fine skewer. Spoon the syrup over. Leave the cake overnight to soak up the syrup, with the tin covered lightly with a clean tea towel or cling film.
6. To make the topping: Tip the mascarpone into a bowl, add the coffee, golden syrup and icing sugar and beat until smooth. Spread the coffee topping over the cake and scatter the almonds over. (Not suitable for freezing).