Ingredients:
Butter - 150 gms
Castor sugar - 150 gms
Eggs - 3 (lightly beaten
Self raising flour - 150 gms
For the coffee syrup:
Sugar - 200 gms
Water - 360 ml
Brandy or rum - 1-2 tbsp (optional)
Coffee essence - 3 tbsp
For the decoration:
Double cream - 240 ml
Vanilla essence - few drops
Walnut halves
Method:
Butter - 150 gms
Castor sugar - 150 gms
Eggs - 3 (lightly beaten
Self raising flour - 150 gms
For the coffee syrup:
Sugar - 200 gms
Water - 360 ml
Brandy or rum - 1-2 tbsp (optional)
Coffee essence - 3 tbsp
For the decoration:
Double cream - 240 ml
Vanilla essence - few drops
Walnut halves
Method:
- Grease an 8" cake tin and line base with a circle of greased grease proof paper.
- Cream butter and sugar together until light and creamy.
- Gradually beat in eggs, adding one tablespoon of flour with the last addition of egg. Fold in remaining flour.
- Turn into prepared tin and bake in a fairly hot oven for 45-50 minutes.
- Make the coffee syrup by dissolving sugar in water over a low heat. Boil until syrupy.
- Remove from heat, add brandy or rum and coffee essence.
- Stand cake on a deep serving plate, pierce all over with a skewer and pour over coffee mixture. Leave to soak for at least 12 hours.
- Whip cream and a few drops of vanilla essence until just stiff.
- Cover top and sides with cream and decorate with walnut halves.
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