Coffee and mint cream cake

Name: Coffee and mint cream cake
Ingredients: 15 ml/1 tbsp ground coffee infused (steeped) in 25 ml/1½ tbsp near-boiling water for 4 minutes, then strained and cooled; 175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 15 ml/1 tbsp ground coffee infused (steeped) in 25 ml/1½ tbsp near-boiling water for 4 minutes, then strained and cooled; 50 g/2 oz/½ cup ground almonds; 225 g/8 oz/2 cups self-raising (self-rising) flour, sifted; small sprigs of fresh mint, to decorate; 3 eggs; 115 g/4 oz/1 cup icing (confectioners’) sugar, sifted, plus extra for dusting; 50 g/2 oz/¼ cup unsalted butter; 2 drops of peppermint extract plus; 15 ml/1 tbsp milk

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Ground almonds give this buttery coffee-flavoured sponge a moist texture and delicate flavour. It is sandwiched together with a generous filling of mint buttercream, which contrasts wonderfully with the coffee. Keep this cake for up to three days in a cool place.

Ingredients

175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing
15

Vegetarian
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line two 18cm/7in round shallow cake tins (pans).
Put the butter, infused ground coffee, sugar, flour, almonds and eggs in a large bowl. Beat well for 1 minute until blended.
Divide the mixtur