Baking
Coffee cake
Serves 16
Prep Time
30 mins
Cooking TIme
1 hr
Ingredients
- 275g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- For the Sponge;
- 275g Caster sugar
- 5 Large eggs
- 275g Self raising flour
- 1-2 tbsp Instant coffee, dissolved in boiling water, cooled
- For the coffee Buttercream;
- 250g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 500g Icing sugar
- 1-2 tbsp Instant coffee, dissolved in boiling water, cooled
Directions
- Preheat the oven to 160C Fan.
- Beat together the butter and sugar until pale and fluffy.
- Next, whisk through an egg at a time into the butter and sugar mixture, adding a little of the flour after each egg to bring it together. Once all five eggs are incorporated, add in the remaining flour.
- Finally, mix through the dissolved coffee (one tablespoon for a subtle flavour or two if you like it strong).
- Divide the cake batter between four lightly greased cake tins and bake for 20-25 minutes until risen and golden. Once cooked, allow to cool completely on a wire rack.
- Meanwhile, whip together the butter and icing sugar to make the buttercream, add the icing sugar gradually to ensure it is smooth. Stir through the dissolved coffee, one or two tablespoons depending on how strong you like it.
- Add a little bit of buttercream to a cake stand before placing down the first sponge to prevent any movement and begin spreading the buttercream between every layer.
- Garnish with buttercream and walnut halves.
