There are some coffee delights in this world that cannot be matched – and this Austrian coffee cake is one of them.
Wonderful served with coffee at any time of the day. Delightful served as an after dinner treat.
Ingredients:
6 ounces Butter – softened
6 ounces Caster Sugar
6 ounces Self Raising Flour
1 pinch Salt
3 large Eggs
Coffee
Sugar
Brandy
½ pint Double Cream
Flaked Almonds
Method
Cream butter and sugar together until light and creamy, add the eggs one at a time and beat together thoroughly.
Sieve flour and salt into a baking bowl. Add to the creamed mixture folding in gently. Put mixture into a greased ring mould or cake tin if not available and bake at 190 degrees Celsius or Gas Mark 5 for 25 to 30 minutes.
Turn cake out on to a wire rack and allow to cool.
Make ½ pint strong dark coffee, add sugar and brandy to taste. Replace the cake in mould, pour over the sweetened coffee and allow to soak overnight.
Turn out onto a serving plate and decorate with cream and flaked almonds..