For anyone with an interest in food, family, friends and entertaining... a recession friendly blog from Kath and Lucy on how to cook for larger groups of people without losing the essence of good hospitality! From family celebrations, parties, business lunches, post party breakfasts... you name it we've done it!
Project Food Blog
Austrian Coffee Cake
170 g caster sugar
170 g margarine
170 g self raising flour
3 beaten eggs
1/2 pint strong coffee (3 heaped tsp coffee)
2 tsp sugar
2 tbsp cherry brandy
100 g Icing Sugar - sieved Approx 30ml Water
Cream margarine, sugar and eggs. Gradually add flour. Pour into a well greased sponge ring tin and bake in the centre of the oven, at 190 °C for 30 mins.
Mix together coffee, cherry brandy and the remaining sugar. When the sponge is cool, pour mixture evenly over the cake.
Finally,place the sieved icing sugar in a mixing bowl, add the water and beat until smooth and thick enough to thickly coat the back of a spoon.
If you find the mixture is too thin, add more sieved icing sugar. If it's too thick add more water a few drops at a time as a little liquid goes a long way.