Preheat oven to 190C/375F/gas5
Cream butter in a bowl, add sugar and continue beating until light and fluffy.
Beat in the eggs a little at a time.
Finally fold in the sifted flour and salt.
Turn the mixture into a buttered ring mould or cake tin. (I use a pyrex 25cm ring mould).
Bake for about 25 min for ring mould or 35 - 40 min if using a cake tin.
Test cake after cooking time with a skewer if skewer comes out clean cake is cooked if not clean give the cake a few more mins.
When cooked take out of oven and cool slightly, remove from mould and allow to cool completely on a wire rack.
When cold return to mould and slowly pour over the sweetened and flavoured coffee.
After the coffee has been absorbed by the cake turn out of mould onto serving plate.
Mask (cover) with the whipped cream and decorate with the browned almonds
Enjoy
Cream butter in a bowl, add sugar and continue beating until light and fluffy.
Beat in the eggs a little at a time.
Finally fold in the sifted flour and salt.
Turn the mixture into a buttered ring mould or cake tin. (I use a pyrex 25cm ring mould).
Bake for about 25 min for ring mould or 35 - 40 min if using a cake tin.
Test cake after cooking time with a skewer if skewer comes out clean cake is cooked if not clean give the cake a few more mins.
When cooked take out of oven and cool slightly, remove from mould and allow to cool completely on a wire rack.
When cold return to mould and slowly pour over the sweetened and flavoured coffee.
After the coffee has been absorbed by the cake turn out of mould onto serving plate.
Mask (cover) with the whipped cream and decorate with the browned almonds
Enjoy
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