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Maple and Coffee Cake

- 125ml maple syrup

- 2 eggs

- 90ml rapeseed oil

- 90ml milk

- 120g flour

- 1 tsp baking powder

- pinch of salt

- 50 g chopped coffola pur, dark chocolate or nuts


Whisk the wet ingredients together. Mix the baking powder and salt into the flower, sift into the liquid and mix gently. Add the coffola chunks. Pour into a prepared bread pan and bake at 180°C for 45-50 min. until a toothpick comes out clean.

Let cool, cut into slices and top with our maple coffee spread (leave at room temperature for an hour or so to ease spreading).




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