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Corinthian Coffee Cake




Source of Recipe


Sainbury's


List of Ingredients





For the cake
175g butter
175g caster sugar
3 medium size eggs, beaten
175g self raising flour, sifted

To serve
300ml strong black coffee, sweetened
4 x 15ml spoons brandy
284ml carton double cream, whipped
fruit or nuts to decorate




Recipe



Preheat the oven to 190°C, 375°F, Gas mark 5.

Cream the butter and sugar until light. Gradually beat in the eggs, then fold in the flour. Turn into a greased and floured 23cm ring tin and bake in the oven for about 25 minutes until well risen. Cool on a wire rack.

To freeze: Wrap in polythene, seal, label and freeze.

To serve: Thaw at room temperature for about 1 hour, then unwrap and place on a serving dish.

Mix the coffee and brandy together and spoon over the cake. Cover with whipped cream and decorate with fruits or nuts.