Recipe of Simoni Kafiry
from a recipe leaflet of the Greek super market "AB Vassilopoulos"
Ingredients (for 6 pieces)
For the cakes:
180gr. of butter (or margarine)
170gr. of granulated sugar
2 eggs
225gr. of all-purpose flour + 1 tbsp of baking powder (sifted together)
5 tbsp of strong filter coffee
150gr. of dark raisins
3 tbsp of whisky
For the glaze:
100gr. of white chocolate
2 tbsp of ground instant coffee, dissolved in 1 tbsp of cream (35% fat)
----------------
coffee beans or caramelised hazelnuts to garnish
Method:
Preheat the oven to 200°C. Brush with some butter 6 individual small cake moulds or a 6-case muffin tray.
Soak the raisins in a bowl with the whisky and 2 tbsp of lukewarm water for 30 minutes.
In the bowl of a standing mixer beat the butter with the sugar until they become creamy and pale in colour. Then add the eggs, one at a time, until the mixture is fluffy.
Add the sifted flour, while you keep beating, until you have a homogeneous mixture. In the end add the coffee and the soaked raisins and stir with a wooden spatula.
Divide the cake mixture into the tins and put in the oven. Initially bake for only 5 minutes, turn the temperature down to 180°C and continue baking for another 25 minutes. Take out of the oven and allow the cakes to cool completely in the cases.
Melt the white chocolate with the "bain marie" method and then mix it with the instant coffee in a bowl.
Take the cakes out of their cases and place on a serving platter upside down. Decorate on top with the coffee glaze and leave to cool. Garnish on top with the coffee beans (or the hazelnuts) and serve.
Note:
You could coat the coffee beans with dark or milk melted chocolate for extra flavour and you could, also, serve the cakes along with some mocha-flavoured ice cream.
For the cakes:
180gr. of butter (or margarine)
170gr. of granulated sugar
2 eggs
225gr. of all-purpose flour + 1 tbsp of baking powder (sifted together)
5 tbsp of strong filter coffee
150gr. of dark raisins
3 tbsp of whisky
For the glaze:
100gr. of white chocolate
2 tbsp of ground instant coffee, dissolved in 1 tbsp of cream (35% fat)
----------------
coffee beans or caramelised hazelnuts to garnish
Method:
Preheat the oven to 200°C. Brush with some butter 6 individual small cake moulds or a 6-case muffin tray.
Soak the raisins in a bowl with the whisky and 2 tbsp of lukewarm water for 30 minutes.
In the bowl of a standing mixer beat the butter with the sugar until they become creamy and pale in colour. Then add the eggs, one at a time, until the mixture is fluffy.
Add the sifted flour, while you keep beating, until you have a homogeneous mixture. In the end add the coffee and the soaked raisins and stir with a wooden spatula.
Divide the cake mixture into the tins and put in the oven. Initially bake for only 5 minutes, turn the temperature down to 180°C and continue baking for another 25 minutes. Take out of the oven and allow the cakes to cool completely in the cases.
Melt the white chocolate with the "bain marie" method and then mix it with the instant coffee in a bowl.
Take the cakes out of their cases and place on a serving platter upside down. Decorate on top with the coffee glaze and leave to cool. Garnish on top with the coffee beans (or the hazelnuts) and serve.
Note:
You could coat the coffee beans with dark or milk melted chocolate for extra flavour and you could, also, serve the cakes along with some mocha-flavoured ice cream.
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