TIA MARIA ESPRESSO CAKE
Recipe: Carol Elliott Claassen
(A)
250 g butter
200 g caster sugar
2 eggs
(B)
250 g all-purpose flour, sifted
2 teaspoons baking powder
(C)
2 tablespoons instant coffee granules, dissolved in 2 tablespoons water
200 ml fresh milk
50 ml dark espresso coffee
1 teaspoon vanilla essence
2 teaspoons Tia Maria
Grease a 20 cm round metal cake pan and line the base with greaseproof paper. Preheat oven to 170°C.
Beat butter and caster sugar until light and fluffy.
Gradually add in eggs. Fold in sifted ingredients (B) and whisk until creamy.
Pour in ingredients (C) and stir until combine.
Spread the mixture into the cake pan. Bake for 40 – 45 minutes in the preheated oven.
