Preheat oven to 160 degrees Celsius.
Heat coffee in a saucepan. Remove from heat and when it is at room temperature. Whisk in the cocoa until dissolved.
In a mixing bowl whisk together sugar, oil, apple and custard powder for about 2 minutes. Then add extracts and coffee-cocoa liquid. Sift in rest of dry ingredients and mix until smooth.
Pour into a tin lined with baking paper and bake for about 45 minutes.
Recipe courtesy of Jaquie Brown
- 1 3/4 C fresh brewed coffee
- 2/3 C cocoa
- 1 1/2 C granulated brown sugar
- 1/3 C rice bran oil
- 1/3 C stewed apple, blended
- 1/4 C custard powder
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 C all purpose flour
- 1/2 C ground almond
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt