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Espresso coffee cake

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 13
Servings 10
Time 30


  • 175
    unsalted butter, softened, plus extra to grease
  • 175
    castor sugar
  • 2
    medium eggs
  • 15
    coffee liqueur
  • 175
    flour, sifted
  • 5
    baking powder
  • 45
    instant espresso coffee, dissolved in
  • 15
    boiling water
  • 175
    icing sugar, sifted
  • 10
    instant espresso coffe, dissolved in
  • 35
    boiling water
  • 18
    dark chocolate covered coffee beans


Preheat the oven to 180 °C.
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.

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