Dessert Recipes - Austrian Coffee Cake Recipe

Ingredients

• 100 g/4 oz/1/2 cup butter, softened

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 2 eggs

• 100 g/4 oz/1 cup self-raising flour

• 30 ml/2 tbsp instant coffee powder or granules

• 45 ml/3 tbsp water

• 15 ml/1 tbsp schnapps or brandy

• 150 ml/2/3 cup double (heavy) cream

• 30 ml/2 tbsp toasted flaked (slivered) almonds

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Method:

1. Beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.

2. Sift the flour over the surface and fold in with a metal spoon. Turn into a greased 900 ml/3 3/4 cup ring tin (pan).

3. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until risen and golden and the cake is beginning to shrink away from the sides of the tin.

4. Turn out on to a wire rack to cool. Transfer to a serving plate. Blend together the coffee, water and schnapps or brandy.

5. Spoon all over the cake, a little at a time so it all soaks in. Whip the cream and smother all over the cake.

6. Scatter the nuts over and chill until ready to serve.