Wed, 30 July 2025
Ingredients:
5 eggs
285g self-raising flour
285g caster sugar
285g Stork margarine
1–2 tsp coffee essence (or strong cooled espresso)
Few drops of warm water (not hot)
Milk (if needed to loosen batter)
For the Buttercream:
170g unsalted butter, softened
340g icing sugar, sifted
1–2 tsp coffee essence (or strong cooled espresso)
1–2 tsp milk (if needed for smoother texture)
Instructions:
To Make the Cake:
1). Preheat the oven to 180°C fan-assisted.
2). Cream together margarine and caster sugar until very pale and fluffy.
3). Add one egg with a spoonful of flour (ensure flour is sifted) and beat well. Repeat for all 5 eggs.
4). Add in the remaining flour and beat until well combined.
5). Add the coffee essence and a few drops of warm water. Mix gently.
6). Add a little milk if the batter is too stiff.
7). Pour into prepared cake tin(s) and bake for 30–35 minutes, or until a skewer comes out clean.
8). Cool in the tin briefly, then transfer to a wire rack to cool completely.
To Make the Coffee Buttercream:
1). Beat softened butter until smooth and creamy.
2). Gradually add the sifted icing sugar, mixing well after each addition.
3). Stir in the coffee essence or espresso. Beat until light and fluffy.
4). Add a little milk if needed to loosen the texture.
To Assemble:
1). If making a layer cake, spread half the buttercream over the bottom layer.
2). Top with the second layer and spread the remaining buttercream on top.
3). Decorate with a dusting of cocoa, a few walnuts or toasted almonds, or chocolate-covered coffee beans if you like.
Sun, 27 July 2025
Guest: Lizzy Lyons
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