Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.
3/4 cup caster sugar
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
For the icing:
225g icing sugar
1 1/2 tablespoons instant coffee
1 tablespoon hot water
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.
Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.
Posted on 14/01/2016, in Cakes, Coffee Cake and tagged cake, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Recipes, coffee cake. Bookmark the permalink. 2 Comments.
Slm antie Salwaa..the fridge cake recipe that you mix the litre yogurt with a tin of condensed milk to top over the tennis biscuit base..can I put it in the oven and for how long because I don’t have an adequite bowl or pyrex that will fit in the microwave..pls advise kanala
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Wasalaam, I haven’t tried it in the oven yet.