Coffee & Cream Cake

160°C, 320°F, Gas Mark 2-3

Ingredients

4 oz soft margarine/butter 4 oz self-raising flour
4 oz soft dark brown sugar 1 tspn baking powder
2 eggs 2 tspn coffee essence
cream & walnuts for decoration


Ingredients for Syrup

4 oz granulated sugar ¼ pint water
2 tspn coffee granules 4 tbplsn whisky, brandy or rum

Mix cake by creaming method and place in ring mould. Bake for 35-40 minutes. Loosen edges & turn out to cool then make the syrup…

Dissolve sugar over gentle heat in water & coffee. Boil rapidly for 2 mins. Cook slightly and add spirit. Replace cake in tin & spoon over syrup. Leave until absorbed. Turn out & decorate with cream and walnuts.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
Registered Office As Above
VAT Reg. No: GB 791 3864 93