Coffee Cake

Coffee Cake

Sponge

285g unsalted butter
285g caster sugar
5 large eggs
3tsb espresso or strong coffee
285g self-raising flour

Preheat oven 160°C/Gas 3.

Grease and line an ANTA Baking Dish.

Cream butter and sugar until light. Gradually beat in eggs, then coffee, and fold in the flour.

Pour into baking dish and bake for about 45-50 minutes until coloured and firm to the touch.

Allow to cool. 

Icing & Decoration

90g unsalted butter
180g icing sugar
1tsp espresso or strong coffee
24 walnut halves

For the icing cream together butter and sugar – add coffee to taste.

Spread over cake and decorate with walnut halves.

Return to the baking dish for storage.

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