This is the kind of cake that maybe your mum or grandmother made in the eighties with sweet instant coffee. But with strong black espresso drizzled over the sponge it is punchy and bitter. When cut, the cake is marbled by the drizzle of espresso. Covered with a generous amount of whipped cream and the sprinkle of toasted almonds, what is a simple cake, looks grand.
The Wanganui Golf Club Cookbook is a collection of recipes from all the lady golfers in Whanganui, a town that is split in two by the Whanganui river in New Zealand. Like most books of collected local recipes, it’s a mixed bag, and of its time, full of kitsch. But I’ve a copy with all the recipes from the town’s best cooks highlighted. The coffee cake is Zeta’s, such a pretty name, and apparently she was a cook to be reckoned with.
Austrian Coffee Cake
(from Zeta Low, Wanganui Golf Club Cookbook, NZ)
185g unsalted butter
185g Castor sugar
3 free-range eggs, beaten
1tsp vanilla essence
pinch of salt
185g self-raising flour
500ml strong black coffee, sweetened to taste
250ml cream, whipped
100g slivered almonds, toasted
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Fold in flour and salt. Turn into a ring mould tin and bake for 25 minutes at 180C.
When cooked remove cake from tin and allow to cool. When cool return to tin. Pour coffee slowly over cake and leave over night. The next day coat with whipped cream and decorate with toasted almonds.
If you want a taller cake double everything (except the coffee) and when it pours it will make a marbled effect in the crumb of the cake.