Coffee and cake lovers, rejoice! This weeksโ recipe puts a luxurious twist on a traditional coffee cake to celebrate St Patrickโs Day. Use Littleโs Irish Cream instant coffee to create a rich and tasty sponge cake and sandwich between a decadent Irish Cream frosting for a real masterpiece.
Pick up a jar of Little’s coffee in our Farm Shop.
Ready in:ย 1 hour
Cuts into:ย 8 – 10 slices
Ingredients
175ml vegetable oil, plus a little extra for the tins
2 eggs, beaten
175ml buttermilk
170ml black coffee, made using 2tbsp Littleโs Irish Cream coffee granules and cooled
350g plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
125g caster sugar
125g light brown soft sugar
Chocolate shavings and walnut pieces, to decorate
For the frosting
250g double cream
250g mascarpone
225g icing sugar, sifted
1 tbsp cocoa powder
90ml Irish cream liqueur
Method
Heat the oven to 200C. Brush the inside of two deep 20cm cake tins and line with baking paper.
In a bowl, whisk together the oil, eggs, buttermilk and cooled coffee. In a separate large bowl, whisk together the flour, bicarbonate of soda, baking powder, both the sugars and a pinch of salt, making sure there arenโt any lumps of sugar remaining.
Slowly pour the wet ingredients into the dry, whisking until smooth and combined. Divide the batter between the two tins and bake in the oven for around 25 minutes. A skewer inserted in the middle of the cake should come out clean.
Leave to cool in the tins for around 10 minutes before turning out onto a wire rack to finish cooling.
Next, make the frosting. Beat the cream, mascarpone, icing sugar, cocoa powder and Irish cream liqueur together using an electric whisk. The mixture should be thick and creamy.
Once the cakes have cooled, spread a spoonful of icing in the middle of the cake plate or stand and place one sponge on top. Spread half of the remaining icing over the top and sandwich with the second sponge, making sure the flat side is facing upwards. Spread the remaining icing over the top of the cake and decorate with some chocolate shavings.
Keep in the fridge and consume within three days.
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