Mini Flour Cake with Coffee Syrup

Name: Mini Flour Cake with Coffee Syrup
Yield: 8
Ingredients: 2 eggs; 200g whole wheat flour; 200g all-purpose flour; 50g bread crumbs; 150ml milk; 120ml corn oil; 1 tablespoon sweetgrass seeds; 1 teaspoon active dry yeast; Caldo de café; 100g refined sugar; 50g unsalted butter, melted; 2 tablespoons instant coffee powder; 100ml water; 2 tablespoons brandy; 100ml fresh whipping cream

1
2 eggs
2
200g whole wheat flour
3
200g all-purpose flour
4
50g bread crumbs
5
150ml milk
6
120ml corn oil
7
1 tablespoon sweetgrass seeds
8
1 teaspoon active dry yeast
9
Caldo de café
10
100g refined sugar
11
50g unsalted butter, melted
12
2 tablespoons instant coffee powder
13
100ml water
14
2 tablespoons brandy
15
100ml fresh whipping cream

Ingredients

1
2 eggs
2
200g whole wheat flour
3
200g all-purpose flour
4
50g bread crumbs
5
150ml milk
6
120ml corn oil
7
1 tablespoon sweetgrass seeds
8
1 teaspoon active dry yeast
9
Caldo de café
10
100g refined sugar
11
50g unsalted butter, melted
12
2 tablespoons instant coffee powder
13
100ml water
14
2 tablespoons brandy
15
100ml fresh whipping cream

Directions

1
Blend all ingredients except the last two in a blender, then add the seeds and yeast and mix well with a spoon
2
Pour into mini muffin tin or a round cake pan with a hole in the middle, greased and floured
3
Bake in a preheated oven at 190°C for about 30 minutes or until golden brown
4
Serve with coffee syrup [recipe below]
5
Caldo de café
6
Combine refined sugar, unsalted butter, and instant coffee powder in a saucepan over low heat
7
Add water, brandy, and corn oil
8
Bring to a boil, then reduce heat and simmer for 10 minutes, stirring constantly
9
Serve hot or cold.