Today is the day dedicated to Daddies all around the country, it’s a small way of saying thanks for all the wonderful things they do for us. Th
e first word of most children is Da Da or some variation of the paternal name. As we grow up we begin to use this title to help us deal wit
h our little daily distresses.
When the computer just shuts down I scream “Dad”
When the lawn has to be mowed “Dad”
When we need money to go out “Dad”
in the walls “Dad”When somebody wakes up at four in the morning and gets sick all over the bed “Dad”
When helps is needed with maths “Dad”
When the rooms need repainting “Dad”
When a lift to match/training/rehearsals is needed “Dad”
Despite all the abuse my daddy receives living in a house with four girls he was perfectly happy to paint the bathroom when it needed painting and didn’t object to the chosen colour….. pink whisper. I think Daddy has accepted the fact he is outnumbered and will just set back and watch desperate housewives or rent the newest chick flick to watch. He is quiet conte
nt at the table as we discuss shoes, clothes, hair ect. He understands that hair clips/bands/bobbins can hurt when you are wearing a helmet playing camogie. Daddy has gotten used to the feminine life that surrounds himbut sometimes he needs a break when we go away he has a shoot ‘m up movie marathon and every day he sneaks away down to the local coffee shop for his daily intake of cappuccino. Daddy loves his coffee and that is why I am dedicating this recipe for Coffee Cake to my daddy who has driven me all over the country for matches, has sat threw my less than pleasant school concerts and will protect me from any harm in the future.
Coffee Cake adapted from BBC GoodFood
1 tbsp coffee granules, plus 1 tsp
225g self-raising flour
1 tsp baking powder
50g ground almonds
85g light muscovado sugar
50g golden caster sugar
2 eggs , beaten
250g natural yogurt
75ml walnut oil/canola oil/ sunflower oil
Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 25cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the
baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) then make a dip in the center. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the center of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely before serving.
I like to serve this cake plain with a cuppa as a mid morning snack but if you want to serve it as as dessert it would be nice iced with a chocolate ganache or coffee butter cream. The original recipe uses a cream cheese filling which sounds really nice and a coffee fondant to top..