Poke cake is so called because once it's baked you simply poke holes in it! Then you pour a delicious runny topping into the holes; and when the cake is fully finished you can't see the holes as they are covered with more topping. Then when you cut it, everyone gets to see the scrummy gooey filling in every slice.
See what I mean - sticky, gooey caramel oozing from the cake and of course the more holes you make the more filling there will be; but with that said don't go too mad or the cake might fall apart!
Just recently the lovely people over at Spiller and Tait sent me some of their freshly roasted coffee to try. When the delivery guy arrived at the door you could really smell the lovely aroma of coffee; he even said, no guessing what's in this parcel!
On opening the lovely smelling parcel I was amazed to see on the packets the day of roasting (might be just me but I've never seen this before), anyway this coffee was fresh, it was roasted no more than 7 days ago. The secret to good coffee is it should be fresh and apparently Spiller and Tait only roast weekly in small batches so every packet you buy from their website arrives to you with full flavour and aroma.
Having started out selling exclusively on Amazon in the UK, Spiller and Tait's coffees rapidly became some of the highest rated and best selling on-line. Now they've responded to this growing demand by selling from their own website, as well as Amazon and other on-line outlets in the UK and Europe.
Signature Blend is their best seller but my husband is loving the Barista Blend which, by the way is the one I used to make my cake. Freshly roasted, available as whole beans or ready ground you can read more over at the Spiller and Tait website.
More about my Coffee, Caramel and Hazelnut Poke Cake:
Now I'm not a one for cakes but Paul (the husband) does like a bit of cake! I never do much baking because I'm simply no good at it. But having been asked to come up with a recipe using coffee and since I like a challenge I decided to make a cake. Amazingly my made up recipe turned out really well, so if I can make this anyone can! It's really easy because it doesn't have to look 'posh' - yep can be as messy as you like with this one.
As this cake is so rich you really don't need a lot and served with ice cream this would make a rather nice dessert and it will go a long way; although if you have kids and a husband like mine don't expect it to be around for long before it gets eaten. The addition of 60ml of coffee to the sponge mix made this cake really nice and moist.
- 225g very soft butter - plus a bit more for the tins
- 225g light brown sugar
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon of cocoa power
- ½ a tablespoon of runny honey
- 25g of chopped hazelnuts