INGREDIENTS FOR THE BATTER:
4 x free range eggs
250g x caster sugar
280g x flour
1tbs x baking powder
1 cup x Clover Mmmilk
100g x Clover Mooiriver Salted butter
INGREDIENTS FOR THE SYRUP:
1cup x Clover Mmmilk
1 x double shot freshly brewed espresso
4tbs x sugar
INGREDIENTS FOR THE FROSTING:
500g x icing sugar
115g x plain cream cheese
1tbs x coffee liqueur
115g x mascarpone cheese
METHOD FOR THE BATTER:
Cream the eggs and sugar together until pale in colour and voluminous, add the flour and baking powder by folding it through while heating the milk and butter over a medium heat until the butter has completely melted and the milk comes to a gentle simmer.
Pour the milk and butter mixture into the egg mixture while stirring continuously to prevent any lumps. Grease a selection of mini bundt tins before pouring the batter into them and baking for 15-20minutes at 1800C, the time will depend on the size of the dish you’re using.
METHOD FOR THE SYRUP:
While the cakes are baking prepare the syrup by heating the milk, espresso and sugar together, once the mixture comes to a gentle boil allow it to cook for 5 minutes before taking off the heat.
Once the cakes are cooked spoon some of the milk syrup over them and allow to cool slightly before turning out allowing the syrup to soak through.
METHOD FOR FROSTING:
Cream the icing sugar and cream cheese until smoother and add the coffee liqueur.
Gently fold in the mascarpone (Do not overmix!). Place in a piping bag fitted with a plain nozzle.
Once the cakes have cooled simply pipe the frosting over and serve.
CLOVER INGREDIENTS USED IN THIS RECIPE