South Pacific Coffee Cake Recipe
Ingredients
| 8 oz/225 g butter or margarine | ||
| 4 oz/100 g caster sugar | ||
| 4 oz/100 g South Pacific honey | ||
| 4 eggs, size 3, beaten | ||
| 2 tbsp coffee essence | ||
| 10 oz/300 g self-raising flour | ||
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| 4 oz/100 g chopped mixed nuts | ||
| 6 oz/175 g icing sugar | ||
| 3 oz/75 g butter or margarine | ||
| 2 tbsp English blend set honey | ||
Directions
Preheat the oven to Gas 5, 375°F, 190°C.
Grease and line an 8 in/20 cm square cake tin with greased greaseproof paper.
Cream fat with sugar and honey until light and fluffy.
Gradually add eggs and coffee essence, beat well.
Sieve flour and spices, fold into mixture with chopped nuts.
Spoon mixture into tin, smooth top.
Bake for 30-40 mins, then cool on a wire rack.
Discard lining paper.
To make the filling, sieve 5 oz/150 g icing sugar.
Cream fat and honey together until creamy then gradually beat in the icing sugar until a smooth spreadable consistency is reached.
(If necessary add a little lemon juice or milk.) Slice the cake in half horizontally, sandwich together with honey filling.
Dust with remaining icing sugar and slice.
Grease and line an 8 in/20 cm square cake tin with greased greaseproof paper.
Cream fat with sugar and honey until light and fluffy.
Gradually add eggs and coffee essence, beat well.
Sieve flour and spices, fold into mixture with chopped nuts.
Spoon mixture into tin, smooth top.
Bake for 30-40 mins, then cool on a wire rack.
Discard lining paper.
To make the filling, sieve 5 oz/150 g icing sugar.
Cream fat and honey together until creamy then gradually beat in the icing sugar until a smooth spreadable consistency is reached.
(If necessary add a little lemon juice or milk.) Slice the cake in half horizontally, sandwich together with honey filling.
Dust with remaining icing sugar and slice.
Chef
