Coffee cake
- Oven
- 180 °C180 °C (350 °F)
- Tin
- 8 in
Ingredients
Cake
- 225 g butter, softened8 oz butter, softened
- 225 g caster sugar or light muscovado sugar (The two dashes are ditto marks for 225 g. Light muscovado is a soft, moist light brown sugar.)8 oz caster sugar or light muscovado sugar (The two dashes are ditto marks for 225 g. Light muscovado is a soft, moist light brown sugar.)
- 4 eggs, large
- 30 ml strong espresso, hot2 tbsp strong espresso, hot
- ½ tsp instant espresso powder
- 225 g plain flour8 oz plain flour
- 2 tsp baking powder
- about 1 tsp bicarbonate of soda (baking soda) (a scant 1 tsp)
- 80 g walnuts, chopped3 oz walnuts, chopped
Buttercream
- 145 g butter, softened5 oz butter, softened
- 500 g icing sugar (powdered sugar)1 lb icing sugar (powdered sugar)
- 75 ml espresso, cooled⅓ cup espresso, cooled
- 12 walnut halves, to decorate the top (12 or more)
Method
- Heat the oven to 180°C. Grease two 20 cm cake tins.Heat the oven to 350 °F. Grease two 8 in cake tins.
- Cream the butter and sugar until light and fluffy. Mix the baking powder and bicarbonate of soda into the flour. Then add the eggs and flour alternately: egg, flour, egg, flour, egg, and finally the rest of the flour.
- Stir the chopped walnuts and espresso powder into the hot espresso, then mix it all into the batter.
- Divide the batter between the two tins and bake for 30 minutes.
- Leave the cakes in the tins for 10 minutes, then turn them out.
- Let the cakes cool completely on a wire rack before filling and icing.
Icing
- Mix everything together (soft butter, icing sugar and the cooled espresso) and beat well.
- Spread a generous layer of buttercream between the cakes and over the top.
- Decorate generously with chopped walnuts.
Other batch sizes
1½ batch
Cake
- 340 g butter, softened12 oz butter, softened
- 340 g caster sugar or light muscovado sugar12 oz caster sugar or light muscovado sugar
- 6 eggs, large
- 45 ml strong espresso, hot3 tbsp strong espresso, hot
- 1 tsp instant espresso powder
- 340 g plain flour12 oz plain flour
- 3 tsp baking powder
- 120 g walnuts, chopped4 oz walnuts, chopped
Buttercream
- 225 g butter, softened8 oz butter, softened
- 750 g icing sugar (powdered sugar)1¾ lb icing sugar (powdered sugar)
- 115 ml espresso, cooled½ cup espresso, cooled
- 20 walnut halves, to decorate the top
As she wrote it
Page 1 of 2
Kaffiterta.
225 gr. butter 340gr
- - (caster sugar) * (light muscovado sugar) 340gr
4 stór eggs (6 eggs).
30 ml. strong espresso (45 ml.)
+ 1/2 tsp. espresso powder (+ 1 tsp.)
225 gr. flour + 2 tsp. baking powder
(+ tæpl. 1 tsk. natron)
340 gr. flour + 3 tsp lyftid
80 gr. Walnuts 120 gr
Page 2 of 2
ButterCream.
← 145 gr. butter 225 gr
500 gr. flórsykur 750 gr
75 ml. espresso coffe 115 ml
12+ Walnuts halves for the top
of the cake 20+
8" form, ofnhiti 180°C.
Butter + sugar = svo egg → svo hveiti
+ egg + hveiti + egg og Rest af hveiti
Hnetur og espressopowder í heitt
espressokaffið svo öllu blandað
saman, sett í 2 mót, bakist
í 30 min. Rest í 10 min. Remove.
KREMIÐ:
"Öllu bl. sam. þeyta vel. Setja
vel á milli botnanna og ofan á
skreyta vel m/söx. valhnetunum