Method

• 1.
  To make the cream cheese and freshly brewed coffee cream, place gelatine in cold water for 5 minutes to soak.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk eggs at high speed for 4-5 minutes, until light and fluffy and tripled in volume. Combine ¼ cup (60ml) espresso and sugar in a small saucepan over medium heat. Heat slowly, stirring until sugar dissolves, then cook, untouched, until it reaches 120°C on a sugar thermometer. Remove coffee syrup from heat.
• 3.
  With the stand mixer running on low speed, slowly add the coffee syrup to the eggs, whisking continuously until fully combined. Squeeze out excess water from gelatine and add to the mixture. Whisk on medium speed until gelatine has dissolved and mixture has cooled completely (about 6-8 minutes).
• 4.
  Once cool, add the cream cheese and ¼ cup (60ml) cold espresso, and whisk until combined (you want a smooth, creamy mixture; add an extra 1-2 tsp espresso if needed). Continue to whisk on medium speed until smooth and glossy. Transfer to a piping bag fitted with a decorative nozzle (or see recipe note) and chill for 1-2 hours to thicken slightly.
• 5.
  To make the cake, place currants in a bowl and add Metaxa. Set aside for 1 hour to hydrate.
• 6.
  Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan and line base and two long sides with baking paper, extending paper 2cm above long edges. Mix flour, sugar, semolina, cinnamon and baking powder in a large bowl and set aside. In a separate bowl, whisk the eggs, yoghurt, oil, and lemon and orange zests. Gradually combine the yoghurt mix with the flour mix until a smooth consistency. Add two-thirds of the soaked currants and stir to combine.
• 7.
  Pour cake batter into prepared pan and top with remaining currants. Bake in oven for 25 minutes, or until lightly golden on top.
• 8.
  Meanwhile, to make the Metaxa syrup, place sugar and Metaxa in a saucepan with 3 cups (750ml) water and bring to the boil over medium heat. Boil for 5 minutes. Remove from heat and set aside to cool.
• 9.
  Remove cake from the oven and slowly pour over the syrup to soak.
• 10.
  When ready to serve, cut the cake into small diamond portions. Use a piping bag to pipe the coffee cream onto each slice (or see recipe note). Serve with pomegranate arils, pistachio kernels and edible flowers, if using.