Iced coffee cakes

Iced coffee cakes

By
From
The Margaret Fulton Cookbook
Makes
12
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups s.r. flour
A pinch salt
125g butter
3/4 cup caster sugar
2 eggs
2 teaspoons coffee essence
2 tablespoons milk

Coffee glacé icing:

Quantity Ingredient
1 cup icing sugar, sifted
1 tablespoon hot strong coffee
toasted hazelnuts, to decorate

Method

  1. Preheat the oven to 190°C. Sift the flour and salt. Cream the butter, add the sugar gradually, and beat until soft and light. Whisk the eggs and beat, a little at a time, into the creamed mixture. Fold in half the flour with a metal spoon, add the coffee essence and milk and, lastly, the remaining flour. Bake in patty pan cases for about 15 minutes. When cool, top each with coffee glacé icing and a whole hazelnut.

Coffee glacé icing:

  • Mix the icing sugar and coffee, until the mixture will cover the back of a spoon smoothly and thickly.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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