Ingredients
- 250g butter
- 250g caster sugar
- 250g self-raising flour
- 5 eggs
- 2 tbsp espresso coffee
- 100g caster sugar
- 50ml honey liqueur
- 500ml double cream
- 25ml honey liqueur
Method
Preheat the oven to 180c.
To make the cake, beat the butter, coffee and sugar in a Kitchen Aid until fluffy. Add the eggs, beat until mixed and then fold the flour in by hand.
Spoon into a greased and lined 23cm tin and bake for 50 minutes.
Drizzle over the mixed caster sugar and liqueur whilst warm, cool and split into 2.
Whip the cream with the liqueur to soft peaks.
To serve, tip the cake onto a board and fill the centre with cream.
Ingredients
- 250g butter
- 250g caster sugar
- 250g self-raising flour
- 5 eggs
- 2 tbsp espresso coffee
- 100g caster sugar
- 50ml honey liqueur
- 500ml double cream
- 25ml honey liqueur
Method
Preheat the oven to 180c.
To make the cake, beat the butter, coffee and sugar in a Kitchen Aid until fluffy. Add the eggs, beat until mixed and then fold the flour in by hand.
Spoon into a greased and lined 23cm tin and bake for 50 minutes.
Drizzle over the mixed caster sugar and liqueur whilst warm, cool and split into 2.
Whip the cream with the liqueur to soft peaks.
To serve, tip the cake onto a board and fill the centre with cream.