Emporio Coffee Cake
21 December 2016
From our friends and clients at Cafe Society in Queenstown, this favourite recipe uses Emporio coffee, of course...
INGREDIENTS
400g butter, softened
2 cup brown sugar
6 eggs
1 tsp vanilla essence
60ml/4 tablespoons espresso
4 tablespoons milk
DRY
2 & 2/3rd cups flour
4 tablespoons corn flour
4 tsp baking powder
1 cup chopped walnuts
ICING
250g butter softened
5 cups icing sugar
60ml/4 tablespoons coffee shot
Vanilla bean essence
METHOD
Cream butter and brown sugar. Add eggs one at a time till combined, also add vanilla essence. Add coffee and milk. Fold in dry ingredients. Separate evenly into two sprayed baking tins
Bake at 170 degrees for 25-35 mins until skewer comes out clean
ICING
Make icing by creaming the butter and icing sugar and add coffee while beating till desired consistency. Add warm water if needed.
Place 1/3rd of icing on one cake, spread evenly. Place next cake on top and another 1/3rd of the icing and spread evenly. Use remaining icing to garnish. Top with walnuts.