Name: Espresso coffee cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 175.00 g butter unsalted, softened; 175.00 g castor sugar; 2.00 eggs medium; 15.00 ml coffee liqueur; 175.00 g flour sifted; 5.00 ml Baking powder; 45.00 ml coffee instant espresso; 15.00 ml water boiled; 175.00 g icing sugar sifted; 10.00 ml coffee instant espresso; 35.00 ml water boiled; 18.00 dark chocolate coated coffee beans

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Ingredients (12)

175.00 g	butter — unsalted, softened
175.00 g	castor sugar
2.00	eggs — medium
15.00 ml	coffee liqueur
175.00 g	flour — sifted
5.00 ml	Baking powder
45.00 ml	coffee — instant espresso
15.00 ml	water — boiled

ICING

175.00 g	icing sugar — sifted
10.00 ml	coffee — instant espresso
35.00 ml	water — boiled
18.00	dark chocolate — coated coffee beans

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Method:

Preheat the oven to 180 &degC.
Line a 900 g loaf tin with greaseproof or baking paper.
Cream the butter and castor sugar together until the mixture is light and fluffy.
Beat in the eggs, one at a time, adding 15 ml of the flour if it looks as if it’s starting to curdle.
Add the coffee liqueur.
Sift the remaining flour and baking powder into the bowl and fold everything together.
Place half the mixture in another bowl and mix in the coffee.
Spoon a dollop of each mixture into the baking tin, then repeat with the remaining mixture to create two layers.
Shake the tin once to distribute the mixture, then swirl a skewer through it three times to create a marbled effect.
Bake for 45 to 50 minuts or until a skewer inserted comes out clean.
Turn the cake out onto a wire rack and leave to cool.
To make the icing, place the icing sugar in a bowl, then add the coffee and stir together to mix well.
Pour over the top of the cake and arrange the chocolate coated coffee beans on top.