This recipe is best with
Recipe Ingredient
- 300g butter
- 275g castor sugar
- Combine in a small bowl
- 1 tsp vanilla essence
- 1½ tbsp Tia Maria (Jamaican coffee liqueur)
- 3/4 tsp instant coffee granules
- 150g self-raising flour
- 125g superfine flour, sifted
- 1/2 tsp baking powder
- 5 eggs
Instructions
- Line base and sides of a 22cm cake pan with parchment paper. Preheat oven to 170°C.
- Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs one at a time, beating well after each addition. Fold in sifted dry ingredients and stir in combined coffee liqueur mixture. Pour mixture into prepared pan, making a slight hollow in the centre of the batter.
- Bake in preheated oven for 1-1½ hours or until cake is golden in colour or cooked through when tested with a skewer.
