Sheila O'Kelly's Blog

Freelance journalist, sub-editor, and e-novelist

Archive for the ‘Desserts’ Category

Large iced coffee cake (with frosting) – fairly easy

leave a comment »

I make this regularly by request and  it is pretty easy, especially if you have a food processor. It is a really useful cake to have in your repertoire and especially good as a birthday cake.

I usually use a 23cm bundt tin – the with with the hole in the middle – but an ordinary round 20cm tin will work just as well. The bundt tin is good because the cake cooks the whole way through more quickly – and it looks nice when it’s iced.
You can use also use this quantity below to fill two loaf tins of 23cm x 11cm x 7cm (9″ x 4″ x 3″ approx.); or halve it and just make one loaf tin.

Coffee cake - good for a birthday treat

Coffee cake - good for a birthday treat

Ingredients (cake)

  • 250g self-raising flour (2 cups)
  • 250g butter (at room temperature) (21/4 sticks)
  • 250g caster sugar (1 cup)
  • 5 eggs
  • 4 tablespoons instant coffee (dissolved in 1 tablespoon of boiling water, then cooled)

Icing/filling (frosting)

  • 250g icing sugar (confectioner’s sugar – sieved) (2 cups)
  • 100g butter (at room temperature) (3/4 stick)
  • 2 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)

The one in the picture was one and a half times the usual quantities and a 20cm square tin.

How I do it

Pre-heat oven to 180°C/350°F/Gas 5

  1. If you are using a bundt tin, carefully grease it with soft butter and then shake flour over it so that there is a very thin dusting of flour over all the tin. I usually do the flour bit in the garden because it is inclined to go everywhere.
  2. If I am using loaf tins, I use those disposable grease-proof liners. Or if you use a square tin, you will need to butter and dust it with flour too.
  3. Put the butter and sugar in the food processor and whizz until they are well mixed (one-two minutes).
  4. Add all the rest of the ingredients and whizz for just long enough to mix them (30 seconds-1 minute).
  5. Scrape the mixture into prepared tin and bake for 40 minutes in bundt tin (other tins make take longer).

Icing

Put all the ingredients in the food processor and blend. Keep at room temperature until you are ready to ice the cakes.

Putting it all together

  1. When you think cake is ready, take it out of the oven and test the centre with a skwer or something similar – it should come away clean with no mixture sticking to it.
  2. Remove the cake and leave to cool in the tin for about 10 minutes. Use a knife to go carefully around the edges and then upend the cake on to a cooling rack.
  3. When the cake has cooled a little more, split it in half horizontally.
  4. When it is completely cold, spread half the icing over one half of the cake. Place the other half on top and decorate with the remaining icing. If you are in the humour you could pipe some rosettes on top.

Enjoy!

Advertisements

Written by SOKNH

August 26, 2009 at 18:47

Posted in 1, Desserts, Recipes

Raspberry-almond cake, quick and easy

with 2 comments

If you keep frozen raspberries in the freezer, this is a really scrumptious and fast cake/pie to put together.

You will need a round springform cake tin of about 20cm (8 inches).

Ingredients

Raspberry cake: I just used the paper case to transport the cake - if you put paper in the tin it's too difficult to spread the mix across the base.

Raspberry cake: I just used the paper case to transport the cake - if you put paper in the tin it's too difficult to spread the mix across the base.

  • 6oz (170g, 1 1/3 cup) self-raising flour
  • 4oz (113g, ½ cup) castor sugar
  • 4oz (113g, ¾ cup) ground almonds
  • 6oz butter (170g, 1 ½ sticks)
  • 1 large free-range egg
  • 10oz raspberries (300g, 2 cups) – frozen are fine

How I do it

Preheat oven to gas mark 5: (moderate, 190C, 375C)

  1. Whizz flour, sugar, almonds and butter to breadcrumb-like texture.
  2. Remove half of mixture from food processor.
  3. Add egg to half left in processor and whiz again to form paste.
  4. Spread paste in springform using the back of a large spoon.
  5. Toss raspberries in a little icing sugar (confectioner’s sugar). Spread fruit over pastry leaving narrow margin around the edges.
  6. Scatter rest of cake mixture over the top.
  7. Bake in centre of oven at gas 5 for 20 mins and gas 4 (180C, 350F) for further 20 mins.
  8. Leave to cool a little in the tin before unmoulding.

Written by SOKNH

August 24, 2009 at 12:09

Posted in Desserts, Recipes