์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Surinamese Koffie Koek
A moist and flavorful coffee cake, often spiced with nutmeg and sometimes containing raisins or candied fruit. It's a popular treat for afternoon tea or coffee.
๐ง ์ฌ๋ฃ
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground nutmeg
- 0.5 tsp Ground cinnamon
- 125 g Butter(softened)
- 200 g Granulated sugar
- 3 large Eggs
- 120 ml Strong brewed coffee(cooled)
- 50 g Raisins(optional)
- 50 g Candied peel(optional, chopped)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF). Grease and flour a 20-23 cm (8-9 inch) round cake pan.
- 2
In a medium bowl, whisk together flour, baking powder, nutmeg, and cinnamon.
- 3
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, mixing well after each addition.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee. Mix until just combined. Do not overmix.
๐ก ์ ๋ฌธ๊ฐ ํ: Start and end with the dry ingredients. - 6
If using, fold in the raisins and candied peel.
- 7
Pour the batter into the prepared cake pan and spread evenly.
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
๐ก ์ ๋ฌธ๊ฐ ํ: Check for doneness around the 50-minute mark. - 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your coffee is strong for a pronounced coffee flavor.
- โRoom temperature ingredients will help create a smoother batter.
- โDo not overbake, as this can result in a dry cake.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of dark rum to the batter for an extra kick.
- Drizzle with a simple coffee glaze made from powdered sugar and coffee.
- Top with chopped nuts like walnuts or pecans before baking.