Sunday, 9 October 2011

Coffee cake

 I have been a bit off the radar this week as I have been cooking for this wonderful group of girls in Spain at my family's place for a yoga retreat. They were from YogaYatra Yes, yoga girls eat cake, two a day infact and I have promised them that I will put up a few recipes. We will start with the coffee cake as it is easy peasy.
I cooked this in a bundt cake tin but you can do it in a normal cake tin no prob, just add 5-10 mins cooking time.
1 tsp instant coffee granules, dissolved in a tbsp of hot water
4 eggs
225g caster sugar
225g self raising flour
225g unsalted butter, softened
1 small handful of walnuts chopped
For the icing-
150g soft butter
200g icing sugar
1 tsp instant coffee granules, dissolved in a tbsp of hot water
Walnuts for decoration
Whisk butter and sugar together until light and fluffy in a roomy bowl. Now add the eggs one at a time, whilst whisking. Now add the flour, sifting as you go and the coffee.
Scrape the bowl into a lined and buttered bundt cake tin and cook at 180C for 30 minutes or until risen and browned on top.
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
You will need to wait at least an hour before icing the cake.
To make the icing, whisk the butter until white and fluffy, at least 3 minutes. Then sift in the icing sugar and coffee.
Either pipe or spread with a knife before sprinkling the walnuts over the top.

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