

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 Continue reading→











