Espresso Coffee Cake

Ingredients:

1 1/4 cup flour (tipo oo)
2 tbsp cornflour
1 tsp espresso granules
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup brewed espresso
1/2 cup sweetened condensed milk
2 eggs

Method:

Grease a cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine flours, espresso granules, baking powder and baking soda; set aside.

In another bowl, combine sugar, salt, oil, espresso, milk and egg; beat well to dissolve the sugar and salt.

Mix liquid mixture into the dry mixture.

Pour batter into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.