Sun, 25 January 2026
Coffee Fingers
If you are looking for a mid-morning caffeine burst-then this is the option for you!
Ingredients:
Topping:
Method:
Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line an 11 x 7 inch/ brownie/traybake tray with parchment paper.
Place the butter and sugar into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Beat in the eggs and coffee essence and then sift in the flour and baking powder and beat for another 2-3 minutes, adding the milk if required.
Transfer into the prepared cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool on a wire rack.
Meanwhile make up the topping.
Mix the icing sugar with the coffee essence and beat in sufficient boiling water until a runny consistency has been achieved.
Drizzle or spread the icing over the top of the cake
Drizzle with a little melted dark chocolate, allow to set and then cut the cake into bars/slices.
Edward’s Handy Hint:
I normally cut all the crusts off first before I cut into slices; you can decide yourself what to do with the crusts!
