NADIYA HUSSAIN'S ORANGE AND COFFEE POKE CAKE
Rich with the flavour of coffee and moist from a filling of orange curd, Nadiya Hussain's poke cake is an easy bake for an afternoon tea treat. As seen on her BBC series, Nadiya's Family Favourites.
Provided by Nadiya Hussain
Categories Afternoon Tea
Number Of Ingredients 1
Steps:
- Prep: 30 minutes, plus cooling. Cook time: 1 hour 15 minutes. Preheat the oven to 180°C /160°C fan/gas mark 4. Grease the base and sides of a 23cm square cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes - about 4 holes per portion - this sounds very exact but we want an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It's ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
THAI COFFEE POKE CAKE
This take on Thai iced coffee is perfectly spiced and creamy, just like the real thing.
Provided by Food Network Canada
Categories bake,comfort food,dessert
Time 1h30m
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
- Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
- Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
- Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.
COFFEE POKE CAKE
Have coffee for dessert with our sweet and fluffy Coffee Poke Cake! With perfect coffee flavor, a COOL WHIP frosting and caramel drizzle on top, this Coffee Poke Cake will satisfy your sweet tooth and have everyone raving.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 13x9-inch pan, blending 2 Tbsp. coffee granules into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Pour 2 cups milk into large bowl. Add remaining coffee; beat with whisk until dissolved. Add dry pudding mix; beat 2 min. Immediately pour pudding mixture over warm cake. Cool 15 min.
- Refrigerate 30 min. After 15 min., microwave caramels and remaining milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Let stand until ready to use.
- Frost cake with COOL WHIP just before serving. Drizzle with caramel sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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