–CAKE–
4 oz Butter; at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 tb Coffee essence**
-IRISH COFFEE SYRUP-
150 ml Strong black coffee
4 oz Sugar; (for coffee syrup)
4 tb Irish whiskey
-ICING-
150 ml Heavy whipping cream
Confectioners’sugar to taste
1 tb Whiskey; or to taste
Chopped nuts Or grated
-chocolate
**This is a concentrated, liquid coffee easily found in Ireland, but
probably not in the States. I would dissolve 2 T of a good instant coffee
(Taster’s Choice or something similar) in an equivalent amount of water,
and use that. Instructions: Grease and flour an 8-inch cake pan (preferably
a springform cheesecake pan). Preheat oven to 350F.
Cream the butter and sugar until light and fluffy, then beat in the eggs,
adding a little flour and beating well after each addition. Stir in the
coffee essence, and mix thoroughly. Turn the mixture into the prepared pan,
and bake for 35-40 minutes until springy to the touch. Turn out and cool on
a wire rack.
To make the Irish coffee syrup, put the coffee and sugar into a small pan
and bring up to the boil, stirring to dissolve the sugar. Then boil for 1
minute. Remove from heat and add the whiskey. . Wash and dry the pan the
cake was baked in, and return the cooled cake to it: then pour the hot
coffee syrup all over it. Leave in a cool place for several hours, then
turn out. Whip the cream until it’s thick, sweeten slightly with
confectioners’ sugar, and add whiskey to taste. Spread the cake with the
whipped cream and chill for an hour before sprinkling with chopped nuts or
grated chocolate.
Yield: 4
Yields
1 Servings