190°C, 370°F, Gas Mark 4-5


3 oz plain flour 4 oz butter cream
1 ½ oz butter apricot glaze
3 eggs glace icing
1 tblspn coffee essence coffee essence for cream
3 ¼ oz castor sugar browned hazlenuts or almonds

Sift flour & salt and warm the butter until soft & pourable. Break egg, add sugar & coffee essence & whisk over a gentle heat until thick. Remove bowl from heat & whisk until cold. Fold in 2/3 flour, then melted butter and remaining flour. Turn into 8" tin & bake for 30-35 mins.

When cool, split & fill with coffee butter cream. Apply a thin coat of apricot glaze over the whole cake. Ice with coffee glacé icing. Butter cream rosette decoration, with hazlenuts and almonds.