Austrian Coffee Cake

Recipe by Market Lane Coffee

This recipe comes from our friends Trotski & Ash and is a delicious sponge made with coffee. They use espresso in their recipe but we use a strong brew of pour over or plunger coffee and have had spectacular results. When cut, this cake has a lovely marbled effect from the coffee that has been drizzled over it.

Photo credit :Lauren Bamford

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Ingredients
Method

Ingredients

185g unsalted butter
185g caster sugar
3 free-range eggs, beaten
1tsp vanilla essence
pinch of salt
185g self-raising flour
500ml strong black coffee, sweetened to taste
250ml cream, whipped
100g slivered almonds, toasted

Method

Cream butter and sugar until light and fluffy
Beat in eggs one at a time. Fold in flour and salt.
Turn into a ring mould tin and bake for 25 minutes at 180C.
When cooked remove cake from tin and allow to cool.
When cool return to tin.
Pour coffee slowly over cake and leave over night.
The next day coat your Austrian Coffee Cake with whipped cream and decorate with toasted almonds.

This recipe comes from our friends Trotski & Ash and is a delicious sponge made with coffee.