Espresso Tea Cake with Kahlua Icing

Optimistic and freedom-loving
Jovial and good-humored
Honest and straightforward
Intellectual and philosophical

On the dark side....

Blindly optimistic and careless
Irresponsible and superficial
Tactless and restless

This pretty much summarises who I am.

Espresso Tea Cake with Kahlua Icing Recipe
(Adapted from Delicious Magazine April 2008 issue)
Serves 8

Ingredients

170 g unsalted butter, softened
170 g caster sugar
3 eggs
170 g self-rising flour, sifted
3 tsp hot espresso or strong plunger coffee
Chocolate, coffee or vanilla ice-cream, to serve

Khalua Icing:
90 g unsalted butter, softened
90 g cream cheese
250 g icing sugar
1 tsp vanilla extract
1 tbsp Khalua (or other coffee liqueur)

Method

1. Preheat oven to 170C. Grease and line the base and sides of a 22 cm round springform cake pan with baking paper.
2. In teh bowl of an electric mixer, cream butter and sugar until light and pale. Add eggs, one at a time, adding 1 tbsp of lfour after each addition, and beating well. Fold in remaining flour, then coffee. Spoon mixture into prepared pan and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 30 minutes, then turn out onto a wire rack.

   

3. For the icing, put all ingredients in a food processor and blend until smooth. Spread icing liberally over cooled cake, then slice and serve with ice cream.