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Happy weekend everyone! Here are some photos of the trek I did last Saturday with some friends at the Lake District. We did the Crinkle Crags, Bowfell and Esk Pike Walk as found on this great walking website at The Walking Englishman
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| At the start of the trek |
The Nutty Cinnamon Buns were a welcome treat up on the gusty and crinkly crags. It is a shame I did not take a photo of us scoffing them as my hands were frozen and there is only so much multi tasking I can do.
Cannot wait for the next trekking excursion! Last night, hosted a wee Wii Party tonight. Oh boy, it got pretty competitive!
The menu was a simple one of chicken curry and noodles and for a Geordie twist - stotties! For dessert I made this lush coffee infused cake. I like this cake because it is perfect to cap off any dinner party. Like eating coffee whilst you drink your coffee, if that makes any sense. I am very excited to share this recipe and I hope you have fun baking it.
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Recipe for Coffee Infused Cake
Serves 8 / Prep 20 minutes / Baking Time 1 hour
You will need an 8" Baking Tin
Ingredients for the Cake
240gm Unsalted Butter (softened)
200gm Castor Sugar
250gm Self Raising Flour
4 Eggs
Zest of 1 Lemon
Ingredients for the Coffee Infusion
25gm Coffee Powder
300ml Water
50ml Baileys or any other coffee liqueur (optional)
Ingredients for Cream
200ml Double Cream (whipped)
40ml Baileys or any other coffee liqueur (optional)
Method
1. Preheat your oven to 160°C. Grease and line your cake tin with baking paper.
2. Cream the butter and sugar until light and fluffy. Add in the eggs one at a time. Beat well after each addition.
3. Fold in the flour and lemon zest.
4. Spoon the mixture into the prepared cake tin and bake for 1 hour.
5. Meanwhile, you can prepare the coffee infusion.
6. Once baked, let the cake cool completely. Pierce numerous holes all over the cake and spoon the coffee infusion evenly over the cake. Refrigerate for a couple of hours, even overnight.
7. Whip the cream with the coffee liqueur and spread over the cake. For an added flavour dimension, you can sprinkle some toasted almond flakes over.
Recipe for Coffee Infused Cake
Serves 8 / Prep 20 minutes / Baking Time 1 hour
You will need an 8" Baking Tin
Ingredients for the Cake
240gm Unsalted Butter (softened)
200gm Castor Sugar
250gm Self Raising Flour
4 Eggs
Zest of 1 Lemon
Ingredients for the Coffee Infusion
25gm Coffee Powder
300ml Water
50ml Baileys or any other coffee liqueur (optional)
Ingredients for Cream
200ml Double Cream (whipped)
40ml Baileys or any other coffee liqueur (optional)
Method
1. Preheat your oven to 160°C. Grease and line your cake tin with baking paper.
2. Cream the butter and sugar until light and fluffy. Add in the eggs one at a time. Beat well after each addition.
3. Fold in the flour and lemon zest.
4. Spoon the mixture into the prepared cake tin and bake for 1 hour.
5. Meanwhile, you can prepare the coffee infusion.
6. Once baked, let the cake cool completely. Pierce numerous holes all over the cake and spoon the coffee infusion evenly over the cake. Refrigerate for a couple of hours, even overnight.
7. Whip the cream with the coffee liqueur and spread over the cake. For an added flavour dimension, you can sprinkle some toasted almond flakes over.
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