November 03, 2015


Butter - 150 gms
Castor sugar - 150 gms
Eggs - 3 (lightly beaten
Self raising flour - 150 gms

For the coffee syrup:
Sugar - 200 gms
Water - 360 ml
Brandy or rum - 1-2 tbsp (optional)
Coffee essence - 3 tbsp

For the decoration:
Double cream - 240 ml
Vanilla essence - few drops
Walnut halves 


  • Grease an 8" cake tin and line base with a circle of greased grease proof paper.
  • Cream butter and sugar together until light and creamy.
  • Gradually beat in eggs, adding one tablespoon of flour with the last addition of egg. Fold in remaining flour.
  • Turn into prepared tin and bake in a fairly hot oven for 45-50 minutes.
  • Make the coffee syrup by dissolving sugar in water over a low heat. Boil until syrupy.
  • Remove from heat, add brandy or rum and coffee essence.
  • Stand cake on a deep serving plate, pierce all over with a skewer and pour over coffee mixture. Leave to soak for at least 12 hours.
  • Whip cream and a few drops of vanilla essence until just stiff.
  • Cover top and sides with cream and decorate with walnut halves. 

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