Makes: 1 Coffee Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours 30 minutes Baking Time: 35 – 40 minutes
Ingredients
| 45 | ml | Instant coffee (3 tbsp) |
| 125 | ml | Boiling Milk (½ cup) |
| 3 | ml | Vanilla essence (½ tsp) |
| 140 | g | Butter |
| 125 | ml | Brown sugar (½ cup) |
| 90 | ml | Castor sugar (¼ cup + 2 tbsp) |
| 180 | g | Cake flour (1 x 250 ml + 60 ml / 1½ cups) |
| 5 | ml | Salt (1 tsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 3 | Large eggs | |
| 125 | ml | Almond flakes (½ cup) |
Coffee Cream Icing
| 5 | ml | Instant coffee (1 tsp) |
| 30 | ml | Boiling water (2 tbsp) |
| 60 | g | Butter |
| 310 | ml | Fresh cream (1¼ cups) |
| 240 | g | Icing Sugar (460 ml) Coffee beans to decorate (optional) |
Method
- Dissolve the instant coffee in the boiling milk.
Add the vanilla essence and mix. Set aside to cool down to lukewarm. - Cream the butter, brown sugar and castor sugar together until light and fluffy. Stir the coffee mixture into the batter.
- Sift the flour, salt and Anchor Instant Yeast together.
- Beat the eggs in, one at a time, alternating with spoons of the flour mixture. Stir in the almond flakes until evenly distributed.
- Pour into 2 x 20 cm greased cake tins. Cover with greased plastic and allow to rise in a warm place until double in volume, about 40 – 45 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes. Cool in the pan for 10 minutes and turn out onto a cooling rack.
- Prepare the coffee cream icing by dissolving the instant coffee in the boiling water. Beat the butter until softened. Add the fresh cream and beat on a low speed. Add half the icing sugar whilst beating, and then the rest. Beat until smooth and creamy.
- Divide each of the cakes into 2 layers, cutting it with a bread knife. Place one layer down and spread with some of the coffee cream icing. Repeat until all 4 layers are stacked.
- Ice the top of the cake and then put the rest of the icing into a piping bag. Pipe swirls around the edge of the cake.
- Place a coffee bean on each second swirl. Cover and place in the fridge, until serving.
