It was the penultimate day in November and the rain just would not stop. That was a feeling that once would have left me exhausted and willing to hibernate until the first of January. Those days are gone though, brighter thoughts have ensued and a better way of growing and doing things naturally has followed.
One way to feel thankful for that was to use the indoor downtime to make a cake that was inspired by a recipe from a couple who had, by taking matters into their own hands in the appropriate way, contributed towards new growth and happiness.
The cake was a coffee cake, the music on the player was an album taken from Fleetwood Mac’s spirited 1997 comeback tour called “The Dance” and the mood in the kitchen was decidedly groovy.
Here’s the recipe:
For the Sponge
225g Self-Raising Flour.
225g Sugar
225g soft unsalted Butter.
4 beaten eggs
Two teaspoons of instant coffee.
For the filling
Five tablespoons of Icing sugar.
A tablespoon of Cocoa Powder
50 grams of Melted butter.
A tablespoon of instant Coffee.
The method goes like this:
1. Cream the butter and Sugar until they are fluffy.
2. Mix the Eggs in.
3. Then add flour and the two teaspoons of instant coffee and stir until there is a thick paste.
4. Divide the mixture evenly between two baking tins containing greased baking paper.
5. Cook in oven on Gas Mark 4 for 35 minutes.
6. Remove the sponges from the oven and leave to cool on one side.
7. Make the filling by mixing the tablespoon of instant coffee, 50 grams of melted butter and five tablespoons of icing sugar together in a bowl to make a smooth paste.
8. Once the sponges have dried, remove from their cases and put on plates. Spread the icing mixture over the top of one sponge and then place the other atop it to form the cake.
The strength of the coffee was, in this cake, balanced out with the sweetness of the sugar. It proved a hit on the day and again when it was made, this time with some vanilla extract in the mix, for a special party on an equally rainy day just over a week later.
