Coffee cake
We are all in strange times at the moment. But we have to keep the positivity up! It’s the small things that count, like what Kurt and I are doing with our mugs with nice quotes on. This weekend I made a coffee cake, one of my favourite cakes ever that I haven’t had in ages! Please see the recipe below, and use some of my positive energy and do some home baking for yourself!
Ingredients;
3 eggs
170g self raising flour
170g caster sugar
170g soft margarine/ butter
200g caster sugar
100g soft margarine/ butter
4tsp instant coffee granules
1. Add 8tsp boiling water to the coffee granules and mix to a strong mixture.
2. Cream the margarine and caster sugar together until light and fluffy.
3. Add the eggs, one by one with a tablespoon of flour at a time.
4. Pour in 3tsp of the coffee mix into the cake mix and fold in the remaining flour.
5. The mixture may have curdled slightly but that’s okay, it will still be light and fluffy! Pour the mix into two greased round sandwich tins and bake in the oven at 180°c for 25-30 minutes or until golden and springy to the touch!
6. While the cakes are in the oven make the icing by pouring in the remaining coffee mix, the icing sugar and margarine.
7. When the cakes are cooled, put 2/3 icing mix on top of one of the cakes and place the other on top, and use the remaining icing to spread onto the top of the cake.
Ingredients;
3 eggs
170g self raising flour
170g caster sugar
170g soft margarine/ butter
200g caster sugar
100g soft margarine/ butter
4tsp instant coffee granules
1. Add 8tsp boiling water to the coffee granules and mix to a strong mixture.
2. Cream the margarine and caster sugar together until light and fluffy.
3. Add the eggs, one by one with a tablespoon of flour at a time.
4. Pour in 3tsp of the coffee mix into the cake mix and fold in the remaining flour.
5. The mixture may have curdled slightly but that’s okay, it will still be light and fluffy! Pour the mix into two greased round sandwich tins and bake in the oven at 180°c for 25-30 minutes or until golden and springy to the touch!
6. While the cakes are in the oven make the icing by pouring in the remaining coffee mix, the icing sugar and margarine.
7. When the cakes are cooled, put 2/3 icing mix on top of one of the cakes and place the other on top, and use the remaining icing to spread onto the top of the cake.
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