Margaret’s Espresso Cake from Leite's Culinaria
INGREDIENTS
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1 cup hot brewed coffee
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3 tablespoons instant espresso or coffee powder (preferably instant espresso)
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3 cups unbleached all-purpose flour, plus more for the pan
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2 1/2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes, plus more for the pan
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2 cups superfine sugar
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1 teaspoon vanilla extract
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4 large eggs, at room temperature, separated
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For the coffee glaze
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2 tablespoons hot brewed coffee
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1/2 teaspoon instant espresso or coffee powder (preferably instant espresso)
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1 tablespoon whole milk
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2 cups confectioners’ sugar, sifted
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Get more deliciousness at Espresso Cake Recipe | Leite's Culinaria
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