Coffee brandy cake

Name: Coffee brandy cake
Ingredients: 6 oz (175 g) plain flour; 2 tablespoons brandy; 4 oz (100 g) granulated sugar; toasted flaked almonds, for sprinkling; ¼ pint (150 ml) strong black coffee or 2 teaspoons instant coffee dissolved in hot water; ¼ pint (150 ml) strong black coffee or 2 teaspoons instant coffee dissolved in hot water; ¼ pint (150 ml) strong black coffee or 2 teaspoons instant coffee dissolved in hot water; 6 tablespoons corn oil; 4 tablespoons milk; 2 tablespoons coffee essence; ½ pint (300 ml) double cream; 2 level teaspoons baking powder; ½ level teaspoon salt; 5 oz (150 g) soft light brown sugar; 2 eggs

Preparation info

Serves
8

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

6 oz (175 g) plain flour
2 level teaspoons baking powder

Dessert
Vegetarian

Method

Heat the oven to 350°F (180°C) or gas no. 4. Grease an 8 inch (20 cm) layer cake tin and line with a circle of greaseproof paper, then grease the paper. Sift the flour, baking powder and salt into a large