ESPRESSO COFFEE CAKE.

Ingredients:

• 6 ounces butter softened
• 6 ounces caster sugar
• 3 eggs
• Self raising flour 6 ounces
• 1 tsp baking powder
• Coffee essence ½ tsp
• Espresso coffee instant 2 tbsp dissolved in 1 tbsp water
• Ingredients for Icing
• Icing sugar sifted 1 cup
• Instant espresso coffee 2 tsp dissolved in 2 tbsp boiling water

Method:

1. Pre-heat oven to 170 D grease loafed in line with butter paper, beat butter and sugar till fluffy, beat in 1 egg at a time adding 1 tbsp flour, sift the remaining flour and the baking powder into the bowl, add coffee essence, fold everything lightly, put half the mixture into another bowl, mix with dissolved coffee, spoon or dollop of each mixture into the prepared tin, repeat with the remaining mixture to create 2 layers.
2. Swirl a skewer to give marble effect, bake for 45 mins, and turn out on wire rack leave to cool.

1. METHOD FOR ICING

1. Put icing sugar in a bowl, add coffee mix together pour over the top of cake, and decorate with any crushed chocolate.