Coffee Cake

03 March 2010

0Comments | Comment on this Article

Ingredients

100g Kerrygold butter

100g caster sugar

2 eggs

100g self raising flour (sieved)

1 tablespoon coffee essence

For the icing:

75g Kerrygold butter (softened)

150g icing sugar (sieved)

20ml cold water

1 Tablespoon coffee essence

Method:

1.Warm a mixing bowl, and put the butter and sugar into the bowl and mix together until light and fluffy. Add the eggs a little at a time, beating thoroughly after each addition.

2. Add the flour and the coffee essence. Once the flour has been mixed in, stop beating.

3. Turn into two greased 6inch or 15cm tins and bake at 180°C for 20-25 minutes. Allow to cool in the tin for a few minutes, and then put on a wire rack to cool completely.

For the butter icing:

1. Beat all the ingredients thoroughly until the creamy icing is fluffy and light. When the cake is cool, put the icing in the middle and on top.

0Comments | Be the first to comment!