Thursday, 20 June 2013

Coffee cake (without walnuts)

Well if you like coffee(like my dad and my mum) then you will defiantly like this divine cake. I prefer this cake to most others I've tasted as this one doesn't contain walnuts, which i find take away the "coffeeness" from the cake.Which i personally love!

For this recipe i kept the amount of coffee in the sponge the same, but i added more to the icing in attempt to put my sisters off, as they don't they coffee that much(it didn't work *_*).

* warning try to eat this at lunch time, to avoid being kept awake if you add more coffee.

And yes my most risky cake yet, a four layered one. ahhhhhhhhhhh scary. well not really all i did was bake two sponges and then cut them in half. well...  slightly wonky half's.


225g very soft butter, plus more for the tins
225g light muscovado sugar or caster sugar (i did half and half)
225g self-raising flour
1 tsp baking powder
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing
175g soft butter
350g icing sugar
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

1.Preheat the oven to 180C,Gas 4.
2.Butter and line two cake tins.
3.beat butter and sugar together
4.beat in eggs one at a time
5.fold in flour and baking powder.
6.Stir in the dissolved coffee until thoroughly blended.(taste, if needed add more coffee)
7. Divide the mixture evenly between the two tins.
8.pop in the oven for about 25–30 minutes until golden brown and spongy.

9.For the icing, beat the butter and sugar together bowl, until smooth. 
10.Beat in the dissolved coffee (taste, add more if needed).
11. When cold (*optional* slice each cake horizontally in half)
12. ice each layer then the top (if you want to go round the sides you may want to double the icing).

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