150g caster sugar
150g butter or margarine
150g self raising flour
1 1/2 tsp baking powder
1 coffee cup of espresso coffee
225g icing sugar
100g butter or margarine
- Preheat the oven at 160C, 325 F,gas 3. Line the bottom of a medium-sized springform cake tin (8") with greaseproof paper and grease the bottom and sides.
- Add the sugar and the butter to a bowl, heat very gently in a bain marie (by placing the bowl in a large saucepan with some water at the bottom), and once the butter has softened mix very well with a fork or a whisk.
- Beat the eggs with a fork and then add them gradually to the mixture with 1 tbsp of flour each time, mixing with a whisl. Make sure you don't use all the flour.
- Add the rest of the flour and the baking powder to the mixture and whisk it in gently.
- Add half of the coffee to the mixture, and whisk it in. Pour into the prepared tin and bake for 40-45 minute.
- Meanwhile repeat the bain marie process with the butter and the icing sugar, and mix very well with a fork.
- Gradually add the remaining coffee to the butter and icing sugar.
Putting the cake together
- When the cake is done, allow it to cool for 20 minutes or so, and carefully remove it from its tin. With a large, sharp knife (an 8" cook's knife, for example), carefully cut the cake in half, crosswise, so you have two, equally sized cakes.
- Place one of the halves cut side up on a plate, and spread with plenty of jam. (4-6 tablespoons)
- Gently place the other half cut side down on top of the jammy half, then cover it with the icing. Leave to cool in the fridge.
I haven't included a picture of Annie in this post for the very simple reason that she didn't want me to. I just hope you enjoy the cake as much as I enjoyed making it with you. Happy birthday.