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  /  Baking   /  Irish Yogurts Clonakilty Coffee Cake

Irish Yogurts Clonakilty Coffee Cake

By Irish Yogurts Clonakilty 

Irish Yogurts Clonakilty Coffee Cake By Irish Yogurts Clonakilty
    For the Cake
  • Preheat the oven to 170°C
  • Line a 23 cm x 32 cm tin with parchment paper
  • Beat the eggs together in a small bowl with a fork
  • Add all the ingredients to a large bowl (including the eggs) and mix to combine
  • Pour into prepared tin , bake for about 30 minutes. To check if it’s cooked through, pierce the cake with a skewer, if it comes out clean then the cake is cooked
  • For the Coffee Icing
  • Dissolve the coffee in the boiling water
  • Melt the butter in a saucepan
  • Take it off the heat and add the coffee and icing sugar, stir well
  • Spread over cooled cake and sprinkle with chopped walnuts
    For the Cake
  • 280g Castor Sugar
  • 335g Plain Flour
  • 5 Eggs
  • 3 heaped dessert spoons of instant coffee dissolved in three dessert spoons of boiling water
  • 200g of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
  • 80ml Sunflower Oil
  • 1 level teaspoon of Bread Soda- Sieved
  • For the Coffee Icing
  • 250g Icing sugar
  • 2 heaped tbsp instant coffee dissolved in 1 tbsp of boiling water
  • 90g Butter
  • 80g Walnuts, roughly chopped
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