Cook Time: 40 Minutes
What you need
- 175g/6oz Odlums Self Raising Flour
- 175g/6oz Butter or Margarine
- 175g/6oz Shamrock Golden Caster Sugar
- 1 level teaspoon Odlums Baking Powder
- 2 tablespoons Instant Coffee dissolved in 2 tablespoons Hot Water
- 3 Eggs
Syrup
- 150ml/ ¼pt Strong Black Coffee
- 125g/4oz Shamrock Demerara Sugar
- 3-4 tablespoons Whiskey
Topping
- 170ml Carton Cream
- 1 tablespoon Whiskey
- Chocolate (grated) or Flake Bar (crushed)
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 20cms/8″ deep cake tin.
- Put all ingredients for the cake into a large mixing bowl and beat until mixture is smooth. Transfer to the prepared tin and bake for about 40 minutes until risen and when gently pressed the cake springs back.
- Remove from tin and leave on a wire tray to cool. Wash and dry cake tin.
- Dissolve the sugar slowly in the coffee, boil for one minute. Then remove from heat and stir in the whiskey.
- When cake is cold return cake to the clean tin, pour coffee syrup over the cake and allow to stand for a few hours.
- Whip the cream and stir in the whiskey, remove the cake from the tin and cover with the whipped cream.
- Chill in the fridge. Decorate with grated chocolate or crushed Flake bar. Enjoy!
