Espresso Tea Cake with Kahlua Icing Recipe (Serves 8)
(Adapted from Delicious Magazine April 2008 issue)
Ingredients
- 170 g unsalted butter, softened
- 170 g caster sugar
- 3 eggs
- 170 g self-rising flour, sifted
- 3 tsp hot espresso or strong plunger coffee
- Chocolate, coffee or vanilla ice-cream, to serve
Khalua Icing:
- 90 g unsalted butter, softened
- 90 g cream cheese
- 250 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp Khalua (or other coffee liqueur)
Method
- Preheat oven to 170C. Grease and line the base and sides of a 22 cm round springform cake pan with baking paper.
- In teh bowl of an electric mixer, cream butter and sugar until light and pale. Add eggs, one at a time, adding 1 tbsp of lfour after each addition, and beating well. Fold in remaining flour, then coffee. Spoon mixture into prepared pan and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 30 minutes, then turn out onto a wire rack.
- For the icing, put all ingredients in a food processor and blend until smooth. Spread icing liberally over cooled cake, then slice and serve with ice cream.