Viennese Coffee Cake
|Self raising flour||4 Ounce|
|Sugar||4 8⁄25 Ounce (4 Ounce Plus 2 Teaspoons)|
|Crushed walnuts||2 Ounce|
|Strong coffee||6 Fluid Ounce|
|Brandy||2 Fluid Ounce|
|Double cream||10 Fluid Ounce|
|Vanilla essence||1⁄2 Teaspoon|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using a little of the butter, grease a 7 inch cake tin, then dust with a little flour.
In a bowl, beat the butter with a wooden spoon until it is soft.
Add 4 ounces [1/2 cup] sugar and beat until the mixture is creamy.
Add the eggs, one at a time, with 1 tablespoon of flour.
Beat to mix and then fold in the remaining flour and the crushed walnuts.
Turn the batter into the prepared cake tin.
Bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and place on a rack to cool.
Mix the coffee and brandy.
Put the cake back in the cake tin and slowly pour the coffee and brandy over it.
When all the liquid has been absorbed, turn out on to a dish.
Whip the cream with the remaining 2 teaspoons of the sugar and the vanilla essence.
Using a spatula, spread the cream in whirls over the cake to cover it completely.
Decorate with walnut halves.
Serving size: Complete recipe
Calories 3791 Calories from Fat 2591
% Daily Value*
Total Fat 290 g446.7%
Saturated Fat 64.5 g322.6%
Trans Fat 0 g
Cholesterol 666.8 mg222.3%
Sodium 1593 mg66.4%
Total Carbohydrates 225 g75%
Dietary Fiber 9.1 g36.2%
Sugars 124 g
Protein 42 g84.6%
Vitamin A 66.4% Vitamin C
Calcium 50.5% Iron 50.9%
*Based on a 2000 Calorie diet