Coffee Rum Cakes

Name: Coffee Rum Cakes
Ingredients: 12 tbsp (1 1/2 sticks) butter, at room temperature; 3/4 cup sugar; 3 None eggs; 1 1/2 cups self-rising flour, sifted; 1 tbsp milk; None None Toasted sliced almonds, to serve; None None FOR THE COFFEE SYRUP; 3/4 cup sugar; 2 cups strong black coffee; 2 tbsp rum

10 ingredients

5 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, at room temperature
3/4 cup sugar
3 None eggs
1 1/2 cups self-rising flour, sifted
1 tbsp milk
None None Toasted sliced almonds, to serve
None None FOR THE COFFEE SYRUP
3/4 cup sugar
2 cups strong black coffee
2 tbsp rum

Directions

1

Preheat the oven to 350°F. Grease eight 1-cup ramekins or molds.
2

Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour with a pinch of salt, alternating with milk, beginning and ending with flour. Spoon into prepared ramekins.
3

Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in ramekins 5 mins. Remove from ramekins; cool completely on wire rack.
4

Meanwhile, for the coffee syrup, place sugar and 1 cup water in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high and boil for 3 mins. Remove from heat and stir in coffee and rum. Cool.
5

Return cakes to ramekins and pour 1/2 of the coffee syrup over the cakes. Refrigerate, overnight, if possible, until ready to serve. Unmold onto serving plates. Top with almonds and drizzle with remaining coffee syrup.