Coffee Cake With Caramel Icing
Makes 1 Cake
INGREDIENTS:
For the cake:
300g unsalted butter, softened
300g caster sugar
4 eggs
300g self-raising flour
50ml espresso coffee
4 tbsps coffee essence
1 tsp cardamom seeds, ground
For the butter icing
125g white caster sugar
100ml cream
2 tsps sea salt
1 tsp vanilla extract
200g salted butter, softened
110g extra butter
200g icing sugar
METHOD:
1. Preheat the oven to 180°C/gas mark 4. Grease and line the base and sides of a 20–22cm round cake tin.
2. Place the unsalted butter in a large mixing bowl with the sugar and beat together with a whisk until light and fluffy.
3. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour and coffeeessence.
4. Pour the cake mixture into the tin and tap the sides to release any air bubbles. Bake in the oven for 35–40 minutes or until the sponge is lightly golden brown. Check by inserting a skewer into the middle of the cake; if it comes out clean the cake iscooked.
5. Meanwhile, make the icing. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream and Irish whiskey. Stir in the salt and vanilla and set aside to cool completely. Whisk together the salted butter and icing sugar together for at least 2-3 minutes, then slowly beat in the caramel and set aside.
6. Leave the cooked cake to cool for 10 minutes in the tin, then remove to cool completely on a wire rack.
7. Cut horizontally through the centre of the cake. Spread half of the icing on the top of the bottom half of the cake. Place the top half in position and cover with the remaining icing.
