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Iced Coffee Gateau Recipe

Iced Coffee Gateau Recipe

Ingredients: Makes one 18 cm / 7 in cake

225 g/8 oz butter or margarine

100g/4 oz cup caster (superfine) sugar
2 eggs, lightly beaten
100g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
130 ml/2 tbsp coffee essence (extract)

100 g/4 oz flaked (slivered) almonds
225 g/8 oz icing (confectioners') sugar, sifted


Cream together half the butter or margarine and the caster sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, salt and 15 ml/1 tbsp of the coffee essence. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180C/350F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool. Place the almonds in a dry frying pan (skillet) and toast over a medium heat, shaking the pan continuously, until golden.

Beat the remaining butter or margarine until soft, then gradually beat in the icing sugar and the remaining coffee essence until you have a spreading consistency. Sandwich the cakes together with one-third of the icing (frosting). Spread half the remaining icing round the sides of the cake and press the toasted almonds into the icing. Spread the remainder over the top of the cake and mark into patterns with a fork.

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