Ingredients:
240gm Unsalted Butter (softened)
200gm Castor Sugar
250gm Self Raising Flour
4 Eggs
1 Zest of Lemon
25gm Coffee Powder
300ml Water
* 50ml Baileys or any other coffee liqueur (optional)
200ml Double Cream (whipped)
* 40ml Baileys or any other coffee liqueur (optional)
Method:
1
Preheat your oven to 160°C. Grease and line your cake tin with baking paper.
2
Cream the butter and sugar until light and fluffy. Add in the eggs one at a time. Beat well after each addition.
3
Fold in the flour and lemon zest.
4
Spoon the mixture into the prepared cake tin and bake for 1 hour.
5
Meanwhile, you can prepare the coffee infusion.
6
Once baked, let the cake cool completely. Pierce numerous holes all over the cake and spoon the coffee infusion evenly over the cake. Refrigerate for a couple of hours, even overnight.
7
Whip the cream with the coffee liqueur and spread over the cake. For an added flavour dimension, you can sprinkle some toasted almond flakes over.
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