LockDown Coffee Cake

Tue, 12 January 2021

Coffee Cake with a Biscoff Filling

Ingredients

225g flour

1 tsp baking powder

225g soft margarine

225g soft light brown sugar

4 large eggs

2 tbsp milk

2 tbsp camp coffee essence

1 tsp vanilla extract

 

Coffee Butter Cream

250g butter

500g icing sugar

2 tbsp room temperature milk

2 tbsp camp coffee essence

 

Filling

 1 small jar Biscoff spread

 

Method

1. Preheat the oven to 180oC. Line a swiss roll tin with parchment paper or 2 small cake tins.
2. Sieve the flour and baking powder into a bowl. Pop in the soft margarine and sugar. Crack the eggs in and pour in the milk.
3. Using an electric mixer beat the ingredients for 1-2 minutes until the mixture is all smooth and combined. Be careful not to over mix, this is what makes the cake tough and dry.
4. Pour into the tin, smooth it out with a spatula and bake for 25-30 minutes.
5. While the cake bakes make the icing. Whip the room temperature soft butter until it is silky and smooth. Gradually pour in the icing sugar and mix. Add the milk little by little and continue to whip for about 5 minutes until incredibly smooth.
6. Remove the cake from the oven and allow to cool. Cut in to squares 12 or 24 squares. Cut each square in half and fill with a teaspoon of biscoff spread.
7. Pop the top layer back on and pipe on the coffee buttercream.
8. Serve and enjoy.

 

*Biscoff are delicate shortbread cookies with a background mild spice and deep caramel flavour.