KEY POINTS:
Makes 10
240g soft butter
1 cup brown sugar
4 eggs
1 short espresso or 2 tsp espresso powder mixed with 1 Tbs boiling water
2 cups self-raising flour
SYRUP
1/2 cup brown sugar
1/2 cup water
1 tsp espresso powder
ICING
500g icing sugar
1 tsp butter
1 tsp espresso powder
Boiling water
1. Preheat oven to 170C. Grease dariole moulds or use muffin tins. Cream the butter and sugar until pale. Add the eggs one at a time, beating after each. Fold through the espresso, then the flour a quarter of a cup at a time.
2. Spoon the mix into the moulds and bake for approximately 25 minutes or until a skewer withdraws clean.
3. Combine the syrup ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes. With a skewer, poke a few holes in each cake then spoon a little syrup over.
4. Sift the icing sugar. Mix the butter and espresso together with enough boiling water to make a slurry. Add to the icing sugar and stir, continue adding enough boiling water until a thin icing consistency is achieved. Spoon over the cooled cakes.
