South Pacific Coffee Cake
|Butter/Margarine||8 Ounce (225 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Honey||4 Ounce (100 Gram, South Pacific)|
|Eggs||4 , beaten (Size 3)|
|Coffee essence||2 Tablespoon|
|Self raising flour||10 Ounce (300 Gram)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped mixed nuts||4 Ounce (100 Gram)|
|Icing sugar||6 Ounce (175 Gram)|
|Butter/Margarine||3 Ounce (75 Gram)|
|Honey||2 Tablespoon (English Blend Set)|
Preheat the oven to Gas 5, 375°F, 190°C.
Grease and line an 8 in/20 cm square cake tin with greased greaseproof paper.
Cream fat with sugar and honey until light and fluffy.
Gradually add eggs and coffee essence, beat well.
Sieve flour and spices, fold into mixture with chopped nuts.
Spoon mixture into tin, smooth top.
Bake for 30-40 mins, then cool on a wire rack.
Discard lining paper.
To make the filling, sieve 5 oz/150 g icing sugar.
Cream fat and honey together until creamy then gradually beat in the icing sugar until a smooth spreadable consistency is reached.
(If necessary add a little lemon juice or milk.) Slice the cake in half horizontally, sandwich together with honey filling.
Dust with remaining icing sugar and slice.