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Boozy Coffee Ring




Source of Recipe


Sainbury's


List of Ingredients




Cake
4 medium eggs
125g caster sugar
50g butter
125g plain flour
300ml warm strong black coffee
2 x 15ml spoons demerara sugar
4 x 15ml spoons brandy or Tia Maria

Decoration
284ml carton whipping cream, whipped
25g flaked almonds, toasted


Recipe



Whisk the eggs and caster sugar together until very light and fluffy and about trebled in volume.

Place the butter in a bowl and microwave on HIGH for 1 minute.

Sift the flour over the egg mixture, then pour in the butter in a slow stream. Fold in carefully with a metal spoon, then pour into a greased 1.75 litre ring mould.

Cook on HIGH for 5 minutes. Leave to stand for 10 minutes, then turn out onto a wire rack to cool.

Return the cake to the cleaned ring mould and prick with a skewer.

Mix the coffee and demerara sugar together, stirring to dissolve the sugar. Stir in the brandy or Tia Maria, pour over the cake and leave to soak.

Turn out the cake onto a serving plate and cover with the cream. Sprinkle with the almonds.