8 Serves
57 Mins
Preheat your oven to 180°C and grease a rectangular baking pan.
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Vitamin K
16 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
116 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
47 mg / 4,700 mgSodium
285 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
32 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
11 mgNet Carbs
34 gAlcohol
0 g
In a large bowl, sift together the all-purpose flour, baking powder, coffee, cinnamon powder, and salt three times to ensure aeration.
In a separate bowl, beat the powdered sugar and cooking oil together using a whisk until the mixture is light and fluffy.
Stir the curd, coffee decoction, vanilla essence, and white vinegar into the sugar and oil mixture until well combined.
Gently fold the liquid mixture into the dry flour mixture, mixing lightly for about 10-12 strokes until a uniform batter forms.
Pour the batter into the prepared baking pan and sprinkle the remaining sugar over the top.
Bake at 180°C for 25-30 minutes, or until a knife inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely on a wire rack before slicing.
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