Coffee Swirl Bundt Cake with Espresso Martini Syrup


Coffee Swirl Bundt Cake with Espresso Martini Syrup
This Coffee Swirl Bundt cake recipe with Espresso Martini Syrup is a decadent dessert masterpiece. Featuring a rich and moist bundt cake which is then infused with the bold flavour of coffee.

Delicate swirls of coffee ripple through the cake, adding depth and complexity to each bite. Drizzled generously with a luxurious espresso martini syrup, coffee lovers can not resist this Coffee Swirl Bundt Cake with Espresso Martini Syrup.

Coffee Swirl Bundt Cake with Espresso Martini Syrup

Serves: 10


2 tbsp instant good-quality coffee

125g unsalted butter, chopped

2 cups plain flour

1 tsp bicarbonate of soda

1 ¾ cup almond meal

2 cups caster sugar

2 eggs

½ cup buttermilk

1 tsp vanilla extract

1 tbsp Dutch cocoa powder

Espresso Martini Syrup

1 cup strong espresso coffee

1 cup caster sugar

2 tbsp coffee liqueur


Preheat oven to 180°C (160°C fan forced). Grease a 10-cup-capacity (2.5-litre) Bundt tin.

Place 1¼ cups water, 1 tsp instant coffee and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside.

Place the flour, bicarbonate of soda, almond meal and caster sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, a pinch of salt and the butter mixture and whisk until smooth.

Mix the remaining coffee, Dutch cocoa and 1 tbsp water in a medium bowl until smooth. Add 1 cup of the cake batter and mix until smooth.

Dollop both cake batters into the Bundt tin and swirl with a knife. Place on a baking tray and cook for 1 hour or until a skewer inserted comes out clean.

Set aside in the tin to cool for 10 minutes before turning out onto a rack to cool completely.

To make the espresso martini syrup, combine the coffee and sugar in a small saucepan over medium heat. Bring to a simmer, cook stirring occasionally for 6 minutes, or until reduced and syrupy. Add liqueur and mix to combine. Cool slightly.

Place the cake on a cake stand, while warm, brush with half the syrup.

Serve drizzled generously with remaining syrup.

Smart Tip:

It is important to let the cakes cool in their tin for 10 minutes before inverting. This will help the cake easily come out of the tin. As the cake cools, it will naturally pull away from the tin and become more stable on cooling.


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