www.odlums.ie /recipes/irish-coffee-cake/

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Baking Powder
  • 2 tablespoons Instant Coffee dissolved in 2 tablespoons Hot Water
  • 3 Eggs


Syrup

  • 150ml/ ¼pt Strong Black Coffee
  • 125g/4oz Shamrock Demerara Sugar
  • 3-4 tablespoons Whiskey


Topping

  • 170ml Carton Cream
  • 1 tablespoon Whiskey
  • Chocolate (grated) or Flake Bar (crushed)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 20cms/8" deep cake tin.
  2. Put all ingredients for the cake into a large mixing bowl and beat until mixture is smooth. Transfer to the prepared tin and bake for about 40 minutes until risen and when gently pressed the cake springs back.
  3. Remove from tin and leave on a wire tray to cool. Wash and dry cake tin.
  4. Dissolve the sugar slowly in the coffee, boil for one minute. Then remove from heat and stir in the whiskey.
  5. When cake is cold return cake to the clean tin, pour coffee syrup over the cake and allow to stand for a few hours.
  6. Whip the cream and stir in the whiskey, remove the cake from the tin and cover with the whipped cream.
  7. Chill in the fridge. Decorate with grated chocolate or crushed Flake bar. Enjoy!
IriCofCak

Irish Coffee Cake

Category

Afternoon Tea

Cook Time

40 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Baking Powder
  • 2 tablespoons Instant Coffee dissolved in 2 tablespoons Hot Water
  • 3 Eggs


Syrup

  • 150ml/ ¼pt Strong Black Coffee
  • 125g/4oz Shamrock Demerara Sugar
  • 3-4 tablespoons Whiskey


Topping

  • 170ml Carton Cream
  • 1 tablespoon Whiskey
  • Chocolate (grated) or Flake Bar (crushed)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 20cms/8" deep cake tin.
  2. Put all ingredients for the cake into a large mixing bowl and beat until mixture is smooth. Transfer to the prepared tin and bake for about 40 minutes until risen and when gently pressed the cake springs back.
  3. Remove from tin and leave on a wire tray to cool. Wash and dry cake tin.
  4. Dissolve the sugar slowly in the coffee, boil for one minute. Then remove from heat and stir in the whiskey.
  5. When cake is cold return cake to the clean tin, pour coffee syrup over the cake and allow to stand for a few hours.
  6. Whip the cream and stir in the whiskey, remove the cake from the tin and cover with the whipped cream.
  7. Chill in the fridge. Decorate with grated chocolate or crushed Flake bar. Enjoy!
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