Coffee Ring Cake
|Instant coffee powder||2 Tablespoon|
|Self rising flour||6 Ounce|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated semisweet chocolate||2 Ounce (Plain)|
|Butter||1 Teaspoon (For Greasing)|
|Confectioners sugar||6 Ounce (Icing)|
|Instant coffee powder||2 Teaspoon|
|Hot water||3 Tablespoon|
|Vanilla essence||1 Teaspoon (Extract)|
Cream the butter, sugar and salt until light and fluffy.
Gradually add the eggs and beat well.
Grate the orange rind and add to the mixture.
Squeeze the juice from the orange and mix with the coffee.
Sift the flour and cinnamon and add alternately with the coffee mixture.
Stir in the grated chocolate.
Add more orange juice or water to form a soft dropping consistency.
Lightly grease an 8 inch (20 cm) ring mold (mould).
Spoon in the mixture and cook on HIGH for 4-5 minutes.
Leave to cool for 5 minutes.
Turn out on to a wire rack to cool completely.
To make the frosting (icing), sift the confectioners' (icing) sugar into a bowl.
Dissolve the 2 teaspoons of coffee and the cocoa in the hot water.
Stir into the icing sugar with a few drops of vanilla extract (essence).
Mix well until smooth.
Pour over the cake and smooth the surface with a knife.
Leave to set before cutting.