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Ricetta "Irish Coffee" Cake

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  • 4 ounce Butter, at room temperature
  • 4 ounce Granulated sugar
  • 2 x Large eggs
  • 4 ounce Self-raising flour
  • 2 Tbsp. Coffee essence**
  • 150 ml Strong black coffee
  • 4 ounce Sugar, (for coffee syrup)
  • 4 Tbsp. Irish whiskey
  • 150 ml Heavy whipping cream Confectioners'sugar to taste
  • 1 Tbsp. Whiskey, or possibly to taste Minced nuts Or possibly grated chocolate


  1. **This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 Tablespoons of a good instant coffee
  2. (Taster's Choice or possibly something similar) in an equivalent amount of water, and use which. Instructions: Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F.
  3. Cream the butter and sugar till light and fluffy, then beat in the Large eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mix into the prepared pan, and bake for 35-40 min till springy to the touch. Turn out and cold on a wire rack.
  4. To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add in the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the warm coffee syrup all over it. Leave in a cold place for several hrs, then turn out. Whip the cream till it's thick, sweeten slightly with
  5. confectioners' sugar, and add in whiskey to taste. Spread the cake with the whipped cream and refrigeratefor an hour before sprinkling with minced nuts or possibly grated chocolate.
  6. Servings: 4
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