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100 g/4 oz butter, softened
100 g/4 oz caster (superfine) sugar
2 eggs
100 g/4 oz/1 cup self-raising (self-rising) flour
30 ml/2 tbsp instant coffee powder or granules
45 ml/3 tbsp water
15 ml/1 tbsp schnapps or brandy
150 ml double (heavy) cream
30 ml/2 tbsp toasted flaked (slivered)
almonds |
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Method:
Beat together the butter and sugar until
light and fluffy. Beat in the eggs, one at a time, beating well after
each addition. Sift the flour over the surface and fold in with a
metal spoon. Run into a greased 900 ml ring tin (pan). 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. Turn out on to a wire rack to cool. Transfer to a serving
plate. Blend together the coffee, water and schnapps or brandy. Spoon
all over the cake, a little at a time so it all soaks in. Whip the
cream and smother all over the cake. Scatter the nuts over and chill
until ready to serve.
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