Tuesday, March 17, 2009

Coffee Cake

Preparation time: 3-4 hours, Cooking time: 35-45 minutes
120g butter or margarine, 120g caster sugar, 2 eggs, 120g plain flour, 1tsp baking powder, 2 tsps instant coffee dissolved in 2 tbsps hot water
120g sugar, 3 tbsps Irish whiskey, 150ml strong coffee
140 ml whipped cream, 1 tbsp icing sugar, 1 tbsp Irish whiskey, whole hazelnuts
Grease an 20cm ring tin and coat well with flour. In a bowl, cream together the butter and sugar, then add the eggs one at a time. Sift the flour and baking powder and fold 2/3 of it into the mixture. Add the 2 tbsps strong coffee. Mix well. Fold in the remainder of the flour. Place in the prepared cake tin and bake i a pre-heated oven for 35-40 minutes at 180. Test with a skewer and when done turn out onto a wire rack to cool.
To make a syrup: heat sugar in coffee until dissolved, then boil rapidly for 1 minute. Remove from heat and beat in the whiskey. Return the cooled cake to the well-washed tin and pour the syrup over it. Leave it to soak for several hours. Beat the cream with icing sugar and whiskey. Turn the cake out onto a serving plate and decorate with icing sugar and whole hazelnuts. Chill before serving.

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