Sufra Dayma: Coffee Syrup Cake By Moushira Abdel-Malek Serves 8 -10 Ingredients: 2 cups self raising flour (sifted with a pinch of salt) 1 cup castor sugar 1 cup brown sugar 3 eggs + vanilla essence 1 1/3 cup strong brewed black coffee 1/2 cup light sour cream 2 tbsp kahlua liqueur 180 gms butter Method: Preheat oven to 180 degrees. Grease a 22 cm (base) fluted ring pan. Refrigerate for 10 minutes. Place sour cream and 1/3 cup coffee into a jug. Whisk with a fork to combine. Using an electric mixer, beat butter and brown sugar until pale. Add eggs one at a time, beating well after each addition. Add half the flour to egg mixture. Mix well. Stir in half the sour cream. Repeat with remaining flour and sour cream mixture. Spoon cake batter into prepared pan. Smooth surface. Tap cake pan on bench over a tea-towel to remove air bubbles. Bake for 45-50 minutes or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool. Combine castor sugar, liqueur and remaining one cup coffee in a saucepan over medium-low heat. Cook, stirring for 15 minutes or until syrup has thickened and reduced. Set aside to cool. Transfer cake to serving plate. Drizzle with coffee syrup when ready to serve.
